1 1/4 oz. Tequila
1/2 oz. Orange-flavored liqueur
2 oz. Raspberry Chipotle Puree (see below)
2 oz. Fresh sour
Salt rim of 14 oz. glass. Combine ingredients in shaker with ice. Shake vigorously. Strain into glass with ice. Garnish and serve.
Raspberry Chipotle Puree
4 cups Dole Fresh Frozen Raspberries
2 tsp. chopped chipotle pepper, canned in adobo sauce
2 oz. fresh sour
5 oz. simple syrup
1 oz. raspberry or balsamic vnegar
1 oz. raspberry syrup
Combine ingredients in blender container. Cover; blend until smooth. Push down sides with spatula. Blend again and repeat as needed until smooth. Store in store & pour. Let settle for at least 1 hour refrigerated before serving.
This cocktail was created for Dole Food Company by David Commer.
