Have you ever made fizzy grapes? 🍇🫧
Comment “ROSA” below and I’ll send this recipe straight to your DMs.
#ad21+ Together with my friends at @Codigo1530 Tequila I made a recipe that I’m calling the Enzita - and it’s perfect for Cinco de Mayo!
It’s called the Enzita because it’s a cross between a tequila-based Rosita and borrows elements from the Italian-inspired Enzoni which involves muddling sweet green grapes into a sour-type cocktail.
Both cocktails have a bitter sweet citrus element to complement the grape so I figured it would be a perfect match with Codigo Rosa, where they take their Blanco and rest it for one month in uncharred French white oak barrels that previously housed a Napa valley Cabernet, which gives a fruity, floral and wine-forward aroma.
I also thought it would be fun to force carbonate it since the bubbles really bring out those fruity, floral wine aromas that really open up the cocktail here. All in all, it turned out amazing, especially with the fizzy grape garnish.
Cheers y’all!
NOTE: you can’t just do this in any old soda machine so check to make sure your manufacturer’s instruction manual to see if its capable of sweetened carbonated beverages and/or has a slow pressure release valve.
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#holycityhandcraft #codigo1530 #cincodemayo
Ice dipped in butter? 🧈🤔
#ad21+ Together with my friends at @codigo1530 , I made a silky smooth chocolate version of a Oaxaca Old Fashioned using the fat washing process. It all starts with Codigo’s Anejo tequila, to which, we’re going to add cacao nibs and clarified butter (or ghee) and let it rest overnight in the freezer.
This process is called fat washing. The alcohol extracts the flavors from the fat and the cacao nibs, giving us a silky smooth tequila base with notes of chocolate and butter, which plays well with the rich chocolate oaky notes in Codigo’s Anejo.
We’re going to combine this more chocolate in creme de cacao and cocoa bitters, then pour that all over the butter dipped cube to give it more of that buttery aroma. Finish with an optional mist of mezcal then garnish with a cherry.
Would you try this?
Cheers y’all.
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CACAO + GHEE-WASHED
OAXACA OLD FASHIONED
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2 oz | 45 ml Codigo Añejo
½ oz | 15 ml Creme de Cacao
5 Dashes Cocoa Bitters
2 Dashes Saline
Atomized Mezcal (Optional)
2 oz | 60g Clarified Butter (Ghee)
2 oz | 60g Cacao Nibs
Maraschino Cherry (Garnish)
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Combine all ingredients in mixing glass and stir with ice. Pour and strain in a rocks glass over a large Ghee cube. Garnish with a maraschino cherry. Mist with mezcal (optional)
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#holycityhandcraft #oaxacaoldfashioned #codigo1530 #codigopartner
