Hair of the Tiger Cocktail
Making the most from leftover leche de tigre
LITERALLY TRANSLATING TO
“tiger’s milk,” leche de tigre is a critical part of Peruvian ceviche: The mix of citrus, chiles, aromatics, and fish stock flavors and gently “cooks” the raw fish. But in parts of Central and South America, it’s also often sipped as a hangover cure. After testing several versions for “Lessons from Lima” (p. 38), we turned our leftovers into a zesty, revitalizing cocktail. The gentle spice and citrus notes of reposado tequila were just right with the heat and umami of the tiger's milk.