Acuyo Recipe
Siete Leguas Reposado, Pernod, Benedictine, Hoja Santa, Persimmon, Lemon
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Ingredients
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Liquors
Fruits & Herbs
Method
Preparation
- 1
Prepare Hoja Santa Infusion
In a small saucepan, bring 1 cup of water to a boil. Once boiling, remove from heat and add the Hoja Santa leaves. Let steep for 10 minutes, then strain and set aside to cool.
- 2
Prepare Persimmon Puree
Peel and chop the ripe persimmons. In a blender, combine the chopped persimmons with a splash of water and blend until smooth. Strain through a fine mesh sieve to remove any solids, yielding a smooth puree.
Mixing
- 3
Combine Ingredients
In a cocktail shaker, add the Siete Leguas Reposado, Pernod, Benedictine, lemon juice, and the cooled Hoja Santa infusion. Fill the shaker with ice and shake vigorously for about 15 seconds.
- 4
Strain and Serve
Double strain the mixture into a chilled cocktail glass. Add a spoonful of the persimmon puree on top and gently stir to combine.