Gooseberry Heat Recipe
Ocho Blanco tequila, curry leaf, jalapeño gooseberry & strawberry compote, tonic water
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Ingredients
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Base Ingredients
Compote Ingredients
Garnish Ingredients
Method
Compote Preparation
- 1
Prepare the Jalapeño
Slice the jalapeño in half, remove the seeds, and finely chop one half. Set the other half aside for garnish.
- 2
Cook the Compote
In a small saucepan, combine the chopped jalapeño, gooseberries, strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture starts to bubble and the berries break down, about 10-15 minutes.
- 3
Cool the Compote
Remove the saucepan from heat and let the compote cool down for a few minutes before transferring it to a clean jar. Chill in the refrigerator while you prepare the drink.
Drink Assembly
- 4
Mix the Drink
In a cocktail shaker filled with ice, combine the Ocho Blanco tequila and 2 tablespoons of the jalapeño gooseberry & strawberry compote. Shake well for about 10 seconds.
- 5
Strain and Serve
Strain the mixture into a tall glass filled with ice, then top with tonic water. Stir gently to combine.
- 6
Garnish
Garnish the drink with the reserved jalapeño half and curry leaves. Serve immediately.
