This cocktail pairs best with the crispy duck friseé salad, or with any dish that's slightly bitter and in need of something to brighten it up. The acid from the fresh Meyer lemon juice helps cut through the naturally bitter taste of the greens. The light, natural bitterness of the lilac blossoms compliments the salad in a not-too-sweet syrup. It's all tied together with that feeling of sipping a crisp, refreshing drink on a sunny summer day.
2 oz El Tesoro Blanco Tequila
1 oz Lilac Syrup
1 oz Fresh Meyer Lemon Juice
In a cocktail shaker measure and pour in tequila, syrup*, and lemon juice.
Add a handful of ice cubes to shaker.
Close lid and shake for 20 seconds.
Pour over ice in old fashioned glass.
Lilac Syrup Method:
Trim two cups of blossoms from lilac branches. Make sure that you only get the blossoms, not the green stems.
Rinse the blossoms with cold water and drain with a strainer.
Put one cup of water and one cup of sugar in a small sauce pot. Bring to a simmer.
Add blossoms to water and sugar mixture. Let simmer for five minutes.
Remove from heat, cover the pot, and let the blossoms steep for another 10 minutes.
Strain blossoms from syrup. Cool and use in your favorite cocktails.