Chef's Recipes

El Niño

Australian Gourmet Traveller recipe for El Niño by Elvis Abrahanowicz and Ben Milgate.

By Elvis Abrahanowicz & Ben Milgate
  • Serves 1
El Niño
El Niño


  • 50 ml Blanco Tequila
  • 1 tbsp fresh cucumber juice
  • 1 tbsp freshly squeezed lime juice
  • 2 tsp agave nectar (see note)
Coriander salt
  • 130 gm river salt flakes
Jalapeño sauce
  • 1 bottle Tabasco Green Jalapeño Pepper sauce (60ml)


  • 1
    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.
  • 2
    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.
  • 3
    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.