1 part Tequila
½ part apple brandy
⅓ part lemon juice
⅓ part lime juice
⅔ part Pomegranate-Piloncillo Syrup (see Editor's Note)
freshly grated ginger
1\. Combine the El Tesoro™ Single Barrel Tequila, brandy, lemon juice, lime juice and Pomegranate-Piloncillo Syrup in a cocktail shaker filled with ice.
2\. Zest a touch of fresh ginger into the shaker, and shake until chilled.
3\. Double-strain into a chilled double Old-Fashioned glass over a large ice cube.
4\. Garnish with a dried apple slice and a few pomegranate seeds.
Pomegranate-Piloncillo Syrup
1 pomegranate, juiced (or 4 ounces bottled pomegranate juice)
2 ounces Piloncillo Syrup (recipe below)
Combine the pomegranate juice with the Piloncillo Syrup and stir to combine. Refrigerate until ready to use.
Piloncillo Syrup
2 3-inch piloncillo cones, roughly chopped
1 ½ cups water
1 cinnamon stick
In a heavy bottomed pan, add the piloncillo cones and the water and bring to a boil. Once at a rolling boil, reduce heat and simmer for five minutes until the piloncillo is completely dissolved. Add the cinnamon stick. Remove from the heat and let cool. Strain into a container with a sealable lid and refrigerate.
