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El Niño

Start this recipe a day ahead to dry out the coriander overnight.

You'll need

To garnish glass rim: lime wedge 50 ml Blanco Tequila 1 tbsp fresh cucumber juice 1 tbsp freshly squeezed lime juice 2 tsp agave nectar (see note)   Coriander salt Bunch coriander stems, well washed 130 gm river salt flakes   Jalapeño sauce 1 bottle (60ml) Tabasco Green Jalapeño Pepper sauce Large handful coriander leaves


  • 01
  • For coriander salt, place coriander stems between 2 dry disposable kitchen cloths and store in a warm dry place (on top of your oven) overnight, or until dry and crisp. Once dry, put in a mortar with the salt and pound to a fine powder with a pestle. Store in an airtight container.
  • 02
  • For the jalapeño sauce, add the Tabasco and the same amount of water to a blender and blitz with the coriander leaves. Fine strain then store in a container in the fridge for up to a month.
  • 03
  • Wet half the rim of a cocktail glass using a lime wedge and dip it into the coriander salt to coat. Add remaining ingredients and 1 tsp of the jalapeño sauce to a shaker with ice. Shake hard and fast, then fine strain into your salt-rimmed cocktail glass.
Note Agave nectar is available from health-food shops. This recipe is from Recipes for a Good Time (RRP $59.95) by Elvis Abrahanowicz & Ben Milgate, published by Murdoch Books, and has been reproduced with minor Gourmet Traveller style changes.

At A Glance

  • Serves 1 people
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At A Glance

  • Serves 1 people

Featured in

Nov 2013

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