Ryan Goodspeed, Beverage Director at Michael’s Genuine Food & Drink in Miami, shares his recipe for The Caballero– a Latin take on a traditional Bloody Mary.
Recipe: The Caballero: Serves 2
• 4 oz Reposado Tequila (Patron Reposado)
• 2 Bar Spoon Roasted Poblano Agave (1 Tbsp) *
• 1 oz Fresh Lime Juice
• 4 oz Fresh Red Bell Pepper Juice*
• 2 Sprigs Cilantro
• 2 Slices Red Bell Pepper
Start with making the Roasted Poblano Agave
On a hot grill roast two (2) Large Poblano Peppers until partially blackened. Remove and let cool to touch. Remove tops and chop each pepper into medium size chunks. Seeds can be removed or left in for an extra spice kick.
In a small saucepot heat 24 oz Light Amber Agave Nectar (found at most stores) until simmer. Add chunks of Poblano and return to simmer over low heat for 5 minutes.
Remove pot from heat. Remove chunks of Poblano with tongs and transfer to Blender. Blend on high speed until a “paste” is formed. You can add a touch of agave to make blending easier if necessary. Scoop paste from blender into a container and refrigerate for use.
Create Bell Pepper Juice
Chop four (4) Red Bell Peppers into pieces. Drop into BLENDER and blend on high speed until pulpy. You may add a touch of water to ease blending if necessary. Pour blended bell pepper through chinois/strainer/cheesecloth to retain only the juice. Refrigerate in a container for use.
Mix the Drink
Combine ingredients in a mixing glass. Stir/shake until dissolved. Pour over ice in a rocks glass. Garnish with skewered bell pepper slice and sprig cilantro.