Conquistador
Ingredients
- 1 oz Caribbean blended rum aged 6-10 years
- 1 oz Patrón Silver blanco tequila
- 1⁄2 oz Lemon juice
- 1⁄2 oz Lime juice
- 1⁄2 oz Sugar syrup 'rich'
- 1⁄8 oz Agave syrup
- 2 dash Orange Bitters by Angostura
- 1⁄2 oz Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer
Method
Glass:
Photographed in an Urban Bar Retro Optic Coupe 21cl
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of lemon zest twist.
Method:
- SHAKE all ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice).
- FINE STRAIN into chilled glass.
Garnish:
- EXPRESS lemon zest twist over the cocktail and discard.
Nutrition:
One serving of Conquistador contains 223 calories
Allergens:
Recipe contains the following allergens:
History:
Adapted from a recipe created in 2008 by Sam Ross at Milk & Honey, New York City, USA. The Conquistador was first published in Jim Meehan's 2011 The PDT Cocktail Book.
Review:
Aged rum provides oaky richness, while tequila adds earthy minerality to this delicious split spirit base and split citrus sour. I've added a splash of agave syrup to balance this cocktail, which might otherwise be overly sour.
