Montezuma
London Dry Gin is not made in Londin
MORELondon Dry Gin doesn't indicate a Dry Gin made in London, every Dry Gin is London Dry, which means less that 0.1gm of sugar per litre and having no added flavour or colour. London Dry refers to a method rather than a Geographical Location.
Montezuma
Strong ABV ( between 20% and 30% ), Bold and noticeable.
*Note that dilution and other factors like type and temperature of ice are not considered in this upfront calculation.
Bold, tequila-forward, and smooth
- 1800 Tequila 4.5 cl
- Madeira 3 cl
- Egg Yolk 1 -
Any Glass of your Choice
Montezuma is a popular Tequila cocktail containing a combinations of 1800 Tequila,Madeira,Egg Yolk .Served using Any Glass of your ChoiceMontezuma Ingredients
1800 Tequila,Madeira,Egg Yolk,
Montezuma Recipe
Blend ingredients briefly, with half a cup of crushed ice, in a blender at low speed. Pour into a champagne flute and serve.
1800 Tequila
1800 Tequila is a Mexican tequila brand owned by the Beckmann Family, the family owns the Jose Cuervo tequila brand too. 1800 is a 100% blue agave tequila bottled in Jalisco, Mexico. 1800 is named after the year tequila was first aged in oak casks.
Madeira
Madeira wine is a fortified wine from the Madeira Islands of Portugal. Madeira is produced in a variety of styles, including dry wines as table wines, as aperitif, and sweet wines usually paired with desserts. There are cheaper cooking versions flavoured with salt and pepper which are not fit fore consumption as a beverage.
Egg Yolk
Eggs are used to add viscosity and mouthfeel to cocktails, sour cocktails like Whisky Sour, tastes the best when made with added egg white. Egg whites create a creamy texture and a thick layer of foam on top of a cocktail. While unlike using just the white, adding the yolk adds a bit of a flavour to the drink, it helps emulsify the other ingredients and adds the eggnog flavour to your cocktail.
To get the silk smooth texture and mouthfeel and the foamy head without weakening the drink by melting the ice from too long shaking, which is needed to break the proteins of the egg white to froth up, dry shake the ingredients first, that is, pour all ingredients and the egg white in your shaker and shake hard without ice first, for about a minute and then add ice and shake again.
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