Zombie Margarita Recipe
Sauza Hornitos Blanco, Reposado & Añejo tequilas, house-made Fassionola syrup, organic agave nectar, Angostura bitters
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Ingredients
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Cocktail
House-made Fassionola Syrup (makes ~10 oz)
Method
House-made Fassionola Syrup
- 1
Combine and simmer
In a small saucepan combine chopped strawberries, raspberries or cherries (if using), light cane sugar and water. Bring to a gentle simmer over medium-low heat, stirring occasionally until the sugar dissolves and the fruit breaks down, about 6–8 minutes.
- 2
Add passion fruit and lime
Add the passion fruit pulp and 1 tablespoon fresh lime juice to the saucepan. Simmer 2–3 more minutes to meld flavors. If you want a deeper red color, stir in 1 tablespoon grenadine off heat.
- 3
Strain and cool
Remove from heat and strain the mixture through a fine-mesh sieve into a jar or bowl, pressing on the solids to extract as much liquid as possible. Discard solids. Let the syrup cool to room temperature, then refrigerate until cold. Syrup will keep covered in the refrigerator for up to 10 days.
Cocktail
- 4
Prepare glass (optional rim)
If salting or spicing the rim, rub a lime wedge around the edge of a rocks glass and dip the rim into coarse salt or chili-salt. Set the glass aside and fill with crushed ice.
- 5
Combine ingredients
In a cocktail shaker add 1 oz Sauza Hornitos Blanco, 0.5 oz Reposado, 0.5 oz Añejo, 1 oz fresh lime juice, 0.5 oz fresh orange juice, 0.75 oz chilled house-made fassionola syrup, 0.5 tsp organic agave nectar and 2 dashes Angostura bitters. Add enough ice to fill the shaker (about 1 cup).
- 6
Shake
Secure the shaker and shake vigorously for 12–15 seconds until the shaker is very cold and slightly frosted.
- 7
Strain and serve
Double-strain the cocktail over the prepared glass filled with crushed ice (or pour over fresh crushed ice).
- 8
Garnish and finish
Garnish with a lime wheel and an orange wheel or twist. Optionally add one more light dash of Angostura bitters on the top of the drink for aroma. Serve immediately.
