Born at the bar of La Condesa in Austin, Tex., the Alma Blanca (drink pictured on the left) was first crafted by the restaurant’s director of operations, Nate Wales, a former Cocktail World Cup champion. The sweet-and-sour selection has hints of habanero to give it a fiery disposition, much like El Cúbico, the Mexican fighting bull whose head is mounted above the bar. (lacondesa.com)
- 2 oz. habanero-infused Siembra Azul Blanco (To make habanero-infused Siembra Azul, de-seed and de-rib a habanero pepper. Place skins in 25 oz. bottle of tequila blanco for 3 to 6 hours, depending on desired spice level.)
- ½ oz. Domaine de Canton ginger liqueur
- 1 oz. fresh lemon juice
- ½ oz. fresh pineapple juice
- ½ oz. organic agave nectar
- 2 tbsp. of fresh yellow corn
In a mixing glass, muddle the corn, then add other ingredients with ice and shake with vigor. Double-strain the drink into a coupe glass rimmed with hibiscus-rose salt, then mist with 2 to 3 sprays of Herbsaint.