The Cheshire Cat by bartender Nikki Fairman for FIG, Charleston

The Cheshire Cat by bartender Nikki Fairman for FIG, Charleston

The Cheshire Cat by bartender Nikki Fairman for FIG, Charleston

July 2, 2019

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Ingredients
  • 2 oz - Cucumber Tequila*
  • .75 oz - Lime Juice
  • .75 oz - Nikolaihof Elderflower Syrup
  • 2 droppers - Butterfly Pea Extract
  • 6 drops - Orange Blossom Water
Directions
  • Step 1 In a rocks glass, add the Butterfly Pea Extract, Orange Blossom Water and chilled Cucumber Tequila over one large ice cube.
  • Step 2 Give the contents a quick stir just to incorporate them.
  • Step 3 Combine the equal parts Lime and Elderflower Syrup (.75oz each) together in a “Pour Me” sidecar.
  • Step 4 To enjoy this whimsical tipple, just pour in the sidecar ingredients, give it a stir and watch the magic happen!
  • To Make the Cucumber Tequila:

Vacuum seal 1 liter of silver tequila and 400g of peeled, de-seeded, sliced cucumbers. Place in a 140 degree water bath for 2 hours. Shock in an ice bath for 20 minutes. Strain.

Want to hear Ashley Dods, Dining Room Manager of FIG restaurant describe the cocktails – head to the Lush Life episode on Charleston!

If you want to see how it all goes down, here is a video I took:

 


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