Luna Roja Recipe
Make Luna Roja Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail Base
Clarifying / Brightening
Garnish
Method
Cocktail Base
Combine ingredients
In a cocktail shaker add 2 oz blanco tequila, 0.75 oz fresh lime juice, 0.5 oz triple sec, and 0.75 oz red chile-raspberry syrup. Add 0.25 oz fresh orange juice to brighten the blend.
Add emulsifier
Add 0.5 oz egg white (or aquafaba for vegan option) to the shaker. This creates a silky foam and integrates the chile-raspberry element into the cocktail.
Shaking / Straining
Dry shake
Without ice, seal the shaker and dry-shake vigorously for 15–20 seconds to emulsify the egg white and build foam.
Wet shake
Open the shaker, add a generous handful of ice, reseal and shake hard for 12–15 seconds until the shaker is cold to the touch and well chilled.
Double strain
Double strain the cocktail through a fine mesh strainer into a chilled coupe or martini glass to remove ice shards and any seeds from the syrup.
Garnish & Finish
Skewer two fresh raspberries and rest them on the rim or float them on the foam. Place a thin lime wheel on the rim. Lightly sprinkle 1/4 tsp cracked chili flakes (or a pinch of chile salt) over the foam for aroma and a subtle heat contrast.
Serve immediately. Advise guests to stir lightly to incorporate the garnish heat before sipping if they prefer an even spiciness.