Colibri

by Quinn Taylor

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The Colibri (Spanish for hummingbird) cocktail recipe is an elegant and herbaceous take on a Margarita. The silky mouthfeel is luscious and the bright citrusy notes refresh the palate.

The fragrant lime leaf accentuates the floral notes of cada día tequila reposado and the coriander seed highlights its earthier side. The dry curaçao orange brings out the sweeter notes of vanilla and caramel that emerge from the tequila’s time spent barrel-aging.

This cocktail is inspired by that mystical sensation you get when you catch a glimpse of a hummingbird.

Colibri Ingredients

2 oz cada día tequila reposado
¾ oz dry curaçao orange
½ oz fresh-squeezed lime juice
½ oz lime leaf & cilantro simple syrup*

*Lime Leaf & Cilantro Simple Syrup

½ cup water
½ cup sugar
Handful of lime leaves torn to release oils
10 cilantro stems
Pinch of coriander seeds
Drop orange blossom water
1 oz vodka to preserve

Combine lime leaves, coriander seeds, water and sugar in a pot and heat on high just until sugar dissolves then remove from heat. Add cilantro stems, orange blossom water and vodka. Let steep and cool for 3 hours then strain and store in a glass bottle or jar in the fridge.

Colibri Directions

1. Add all ingredients to mixing glass and stir with ice until chilled and gently diluted.
2. Strain into a chilled coupe. Mist with smoky mezcal.
3. Garnish with lime leaf and pineapple fronds on a cocktail pick. Enjoy!

Fried Eggplant and Spiced Honey Pairing

Chef Brendan Cullen (@brendanenplace) crafted a delicious dish that pairs beautifully with the bright citrusy notes of The Colibri Cocktail – refreshing the palate in contrast to the spiciness of the dish.

Fried Eggplant and Spiced Honey Ingredients

2 Chinese eggplants
1/2 cup cornstarch
1/2 cup of cilantro
1/2 cup of picked Thai basil leaves
1 bird’s eye chili
2 lime leaves
2 tbsp honey
1.5 tbsp squeezed and strained lime juice
1.5 tbsp cada día tequila reposado
1 tsp red curry paste
crispy garlic
4 cups of canola oil
Salt to taste

Fried Eggplant and Spiced Honey Directions

1. For the cada día honey sauce – in a bowl, combine lime juice, honey, red curry paste, and cada día tequila with a pinch of salt. Mixed together, set aside.

2. Chop eggplant into 1.5 inch triangle pieces, by placing the eggplant horizontally and cut the tip off at a 45° angle, rotate the eggplant 90° and repeat (like sharpening a pencil). Place in a large bowl.

3. Thinly slice your bird’s eye chili into rounds (these are – add to taste). Then fold lime leaves in half (lengthwise) and thinly slice (thin as hairs if you can!).

4. In a large thick pot, heat the oil. Dust your eggplant with the cornstarch and gently shake off excess before adding to the oil. Fry for roughly two minutes.
Remove when it’s golden brown and crispy.

5. Toss the eggplant with your cada día honey sauce, garnish with fresh herbs, pinch of chilies and crispy garlic. Enjoy!