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Talon recipe

rating

6.3

3 votes

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serve in

alcohol

26%

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Invented in 2007, by Josh Greenroyd in Chi. Although champagne is not generally accepted as a good mix with orange and tequila, it adds a sparkling edge to the drink which is a highly unusual sensation.

A good Jose Golden Tequila is the better choice for this cocktail, bringing more flavour to it. I'd recommend not using triple sec although it is the cheaper alternative - it doesn't give as much presence in the finished drink.

The quantities for the lime and lemon juice are not definate, as long as 1 oz of fresh juice is added - any less and the drink becomes heavy and cloggy. To give a more champagne-esque cocktail, remove 1 oz. of Tequila and 1/2 oz. Cointreau. Double the quantity of champagne and serve in a chilled flute.

1 3/4 oz gold tequila
1 oz Cointreau® orange liqueur
1/4 oz Grand Marnier® orange liqueur
3/4 ozfresh lemon juice
1/4 ozfresh lime juice
3/4 - 1 ozpremium Champagne (Laurent Perrier / Veuve Clicquot)

Set a chilled Martini Glass down and rub a fresh lime wedge around the rim.

Fill a regular-sized cocktail shaker with a generous scoop of ice and pour in the tequila. Leave it for 60 seconds; whilst this is happening, rim 1/2-3/4 of the chilled glass with sugar, taking care to tap off any excess.

Return to the shaker and add the Cointreau and Grand Marnier and stir vigourously, making sure they are combined. Now add the fresh juice, top the shaker and shake vigourously until the shaker itself starts to frost.

Strain the mixture into the glass, top off with the chilled champagne; finish by placing a small lime wedge into the drink, although this is optional.