Vino de Tequila: this cocktail drinks like fine wine
“We wanted to create something that you could drink while you’re at a picnic," says Proximo Spirits tequila specialist, Hayley Dixon.
PRESENTED BY BOOTHBY IN PARTNERSHIP WITH 1800 TEQUILA
We’ve been looking at how you can best bring tequila to a picnic in the park, and this recipe, from Proximo Spirits tequila specialist, Hayley Dixon — takes things to the next level.
“We wanted to create something that you could drink while you’re at a picnic — coming into summer and with all the restrictions at the moment, something that was super easy, a little bit of prep at home but then really easy to pour at the park,” Dixon says.
“So we’ve got a really nice watermelon and brown sugar syrup, a little bit of grapefruit oleo saccharum, a touch of citrus, and just served over ice. A bit of a twist on a Paloma, but also but a little bit like a pet nat wine. You can pretty much batch all the ingredients into a single bottle except for the soda. Just pour it over ice, add a touch of soda and you’re good to go.”
Get the recipe below.
Vino De Tequila
Ingredients
- 45ml 1800 Reposado
- 30ml watermelon syrup*
- 15ml grapefruit/lemon oleo saccharum**
- 20ml lime juice
- 10ml olive brine
- 1 dash Angostura orange bitters
- 60ml soda
Instructions
Shake all ingredients minus the soda, strain into your perfect picnic glass (wine, double rocks, highball) and top with soda.
For the ease of your average picnic service, prep all ingredients together into a large vessel, minus the soda. Give a quick shake before serving and pour straight over ice, top with soda.
Garnish with green olives.
Notes
*Place ¼ large watermelon into a blender and blend until smooth, strain. Add watermelon juice and 1 cup of brown sugar to a pot and bring to the boil, reduce heat and let simmer for 45 minutes. Strain again.
** Using a knife carefully remove the peel from 2 grapefruits and 3 lemons. Hold onto the remaining fruit, you will need it later. Be sure to leave as little pith as possible on the peel. Place peels in an air tight jar and coat with ½ cup of caster sugar. Close jar and give a good shake. Leave to sit overnight. Once the sugar has dissolved juice the remaining fruit into the jar. Shake until everything is combined and strain.
