I have been remiss with this blog, due to personal issues and, amazing to me, an unexpected treat: a trip to Mexico last month, to attend my niece’s wedding. Thanks to her and her husband’s generosity, we had a marvellous week of pampering at a lovely resort on the Riviera Maya, including a catamaran ride, a tour of the Mayan ruins at Tulum, and, most magical of all, a swim in a cenote. This drink reminds me of the amazing colours and tastes of that magical week. “Labna ha” is Mayan for “holy water,” which we were told is sort of a generic way to refer to all cenotes. Swimming in the cenote was easily the most magical thing I have ever done; if you get a chance, please take the plunge (literally and figuratively).
1 1/2 oz tequila (100% agave)
1/2 oz fresh lemon juice, fine strained
1/2 oz orange juice, fine strained
1/4 oz Cointreau
1/4 oz blue Curaçao
1/2 oz Lillet Blanc
Shake ingredients well over ice and strain into a cocktail glass.
My second attempt at a Bonzo Dog Band inspired cocktail and my first at doing one for this, one of my very favourite Bonzo songs! This is a small layered shooter and quantities of the ingredients will vary based on the size of shooter glass.
Pour blue curaçao into the bottom of the glass. Shake together roughly equal parts cold whipping cream and raspberry syrup in a shaker, then carefully strain over the curaçao (pour down the back of a bar spoon if you have one that fits in your small shooter glass). Drink as a shot (do not sip).