Hair of the Tiger Cock­tail

Mak­ing the most from left­over leche de ti­gre

SAVEUR - - Contents - Alex Testere

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.

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