Destination: Cocktail
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Cinco de Mayo draws near and you’re already planning how much tequila you’ll drink and when. Why not start with a brunch cocktail created by Red O Mexican restaurant mixologist Steve Calabro. Called La Dama, this tipsy lady is a clever combination of tequila, lime juice and spicy serrano peppers cut with the sweet bite of fresh mint. Pomegranate liqueur adds depth and flavor and pomegranate arils (the edible part around the seed) make for a pleasingly chewy mouthful.
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La Dama by Steve Calabro
½-inch serrano chile
5 fresh mint leaves
1¾ ounces reposado tequila
2 ounces fresh lime juice
1 ounce raw agave nectar (not syrup)
½ ounce simple syrup
½ ounce grenadine
¾ ounce PAMA pomegranate liqueur
Pomegranate arils for garnish
Muddle chile and mint leaves in a shaker, then add tequila, lime juice, agave nectar and ice. Shake and strain into a wine glass over fresh ice. Layer simple syrup, grenadine and pomegranate liqueur on top. Garnish with fresh pomegranate arils. The drink should be tri-colored and will become polka-dotted from the arils when stirred.
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Rick Bayless’ Red O, 8155 Melrose Ave., L.A., (323) 655-5009; https://www.redorestaurant.com.
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