Low Rider Cocktail: When Tequila And Bitter Chocolate Stage A Meet-Cute
Let's get real and ditch the fluff. Picture this: the Low Rider cocktail. It’s the kind of drink that makes you raise an eyebrow, maybe even two. Why? Because it’s where tequila decides to get cosy with bitter chocolate, and somehow, it works. It’s like that couple you know who shouldn’t make sense together, but somehow, they’re amazing.
How To Make One
You’ve got 50 ml of Don Julio Reposado, a tequila that’s smooth enough to charm your socks off. Now, for the unexpected guests at the party: 15 ml of Rabarbaro liqueur steps in with its earthy, herbal undertones, adding layers of complexity to our concoction. Matching its stride, 15 ml of crème de cacao is added to the mix, its sweet chocolate notes creating a symphony of flavours that balance the bitterness perfectly.
A splash of orange bitters brings a zesty edge to the mix, injecting a bit of citrus brightness that ties everything together beautifully. Stir all of this together with ice and transfer it into an ice-less glass.
Dressing It Up
Now, every good drink needs a bit of flair, and the 'Low Rider' is no exception. We garnish with a curl of orange zest, its aromatic oils adding a fragrant note to the drink. And then, because we're all about the details, a piece of dark chocolate sits on the rim, rich and inviting.
The ‘Low Rider’ is a standout cocktail, so it deserves some equally impressive companions on the plate.
Charred Octopus: A Dance of Smoke and Sea
First up, we have the tender, charred octopus tentacles. Their smoky sweetness plays off the tequila's depth, while the Rabarbaro liqueur nods in approval at the marine brine. It's a pairing that speaks of fire and water and of earth and sea, creating a culinary harmony that’s as unexpected as it is perfect.
Dark Chocolate Mole with Braised Short Rib
For the main course, let's lean into the cocktail's chocolate notes with a dark chocolate mole served over succulently braised short ribs. The mole, with its complex bitterness, echoes the crème de cacao; while the tender ribs, with their melt-in-your-mouth fatness, complement the smooth finish of the Don Julio Reposado. It's a dish that's bold, unapologetic, and utterly soul-satisfying, much like the cocktail itself.
Burnt Orange Crème Brûlée
Dessert must be nothing short of spectacular to follow such an act. A burnt orange crème brûlée offers just the right balance of sweet, creamy decadence and the tart brightness of citrus. The caramelised sugar crust cracks open to reveal a dessert that whispers sweet nothings to the splash of orange bitters in the Low Rider, ensuring the meal ends on a high note of flamboyant flair.
