Enzita

CocktailsTequila

May 5

Have you ever made fizzy grapes?

I didn’t even know you could do this but it makes for the perfect garnish for this clarified cocktail I made with my friends at Codigo Tequila which I’m calling the Enzita.

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, which we’re going to clarify then force carbonate.

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.

After an hour or so, strain this through a filter and repeat until its clear.

With this clarified cocktail, I 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. I do want to note that you can’t just do this in any old soda machine so check to make sure yours has a slow pressure release valve.

Lastly, we’re going to garnish with an orange wedge and that fizzy grape from earlier, cheers y’all.

ingredients:

1½ oz | 45 ml Tequila
½ oz | 15 ml Oloroso Sherry
½ oz | 15 ml Rich Simple Syrup
½ oz | 15 ml Sweet Vermouth
½ oz | 15 ml Campari
½ oz | 15 ml Fresh Lemon Juice
1 oz | 30 ml Whole Milk
1 Pinch Sea Salt
3 dashes Angostura bitters
6 Seedless Grapes (1 for Garnish)
Garnish: Carbonated Grapes

tools:

instructions:

Combine all liquid ingredients (except milk), salt and 3 grapes into a mixing glass and muddle. Pour mixture into a separate container over whole milk and let it settle to start the clarification process. Strain until clear, then force carbonate. Garnish with carbonated grapes.