At Leyenda, the Brooklyn bar Ivy Mix co-owns, the extra splashes of bubbly left in the bottom of the bottle don’t get poured down the drain. They are saved and made into a wine-based syrup. “I particularly love making syrups with bubbles that have gone flat—cava, Champagne, prosecco and so forth,” says Mix. “Though I tend toward cava and Champagnes.”
Her bar focuses on the spirits of Central and South America, and this cocktail employs blanco tequila as well as its sister agave spirit, sotol. Verjus, a highly acidic juice made by pressing unripe grapes, lends a burst of brightness, and twists from two different types of citrus add visual punch to the drink.
- 1 ounce blanco tequila (such as Siete Leguas)
- 1/2 ounce Sotol Por Siempre
- 1/2 ounce verjus (such as Wolffer)
- 1/2 ounce rosé cava syrup*
- 1 dash celery bitters (such as Bittermens celery shrub)
- Garnish: orange twist
- Garnish: grapefruit twist
Add the tequila, sotol, verjus, syrup and bitters into a mixing glass with ice and stir until well-chilled.
Strain into a rocks glass over fresh ice.
Garnish with an orange twist and a grapefruit twist.
*Rosé cava syrup: Add 3 cups rosé cava and 1 cup raw acacia honey into a pot over low heat and stir until honey is dissolved. Remove from heat and allow to cool before using. Will keep, tightly covered and refrigerated, for up to 1 month.