Shaken · Coupe
GarnishLemon peel, expressed and discarded
Shaken · Coupe
Alex Valencia, La Contenta Oeste, New York
Matador Norteño cocktail recipe
What goes in it
- 2 oz
- 0.75 ozLemon juice
Fresh juice · Recipe below ↓
- 0.75 ozPineapple juice
Fresh juice · Recipe below ↓
- 0.5 ozAgave syrup (2:1)
House prep · Recipe below ↓
- 5 dropsHabanero tincture
House prep · Recipe below ↓
- 1small pinch Cilantro
Method · Shaken
- 1Shake everything hard with ice.
- 2Double strain into a chilled coupe, express a lemon peel over it and discard.
- Glass
- Coupe
- Ice
- Up
- Garnish
- Lemon peel, expressed and discarded
Prep ahead
Fresh juice
Lemon Juice
- Yield
- About 1.5 oz per lemon
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- Fresh lemons
Method
- 1Juice in small batches. Strain out seeds and pulp. Store in the refrigerator.
Fresh juice
Pineapple Juice
- Yield
- About 16 oz per pineapple (fresh)
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- Fresh pineapple, or unsweetened canned pineapple juice
Method
- 1Fresh: peel, core, chop and press or blend, then fine strain. Store in the refrigerator.
House prep
Agave Syrup (2:1)
- Yield
- Example batch: 600 ml agave, 300 ml water
- Keeps
- 1 month
- Storage
- Room temp
Ingredients
- 2 partsagave nectar (by volume)
- 1 parthot water (by volume)
Method
- 1Measure 2 parts agave to 1 part hot water in a measuring cup. Stir well. Let cool down and bottle. Label the bottle. Do not refrigerate.
House prep
Habanero Tincture
- Yield
- 500 ml
- Keeps
- 1 year
- Storage
- Room temperature
Ingredients
- 500 mlvodka
- 5 habanero chiles, roughly chopped
Method
- 1Vacuum-seal and sous vide at 145°F for two hours, or infuse at room temperature overnight. Fine-strain and bottle.
About the Matador Norteño
Matador Norteño is a sour made with sotol, lemon juice and pineapple juice, created by Alex Valencia at La Contenta Oeste.
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