Moranguito
A potent and visually striking shooter named for its resemblance to a small strawberry ('moranguito' in Portuguese). This layered cocktail combines the strong herbal notes of absinthe with the bite of tequila, finished with a heavy sink of sweet grenadine that settles at the bottom to create a vibrant red base.
What it tastes like
The aroma is dominated by anise and fennel from the absinthe, followed by the sharp vegetal scent of agave. On the palate, the intense herbal bitterness of the absinthe is quickly offset by the thick, sugary sweetness of the grenadine. The mouthfeel starts thin and spirit-forward but finishes with a heavy, syrupy texture as the layers combine.
Flavour profile
Ingredients
- Absinthe0.5 oz
- Tequila0.5 oz
- Grenadine0.25 oz
Preparation
- 1
Pour the Absinthe into a chilled shot glass.
- 2
Gently layer the Tequila on top of the Absinthe by pouring it slowly over the back of a bar spoon.
- 3
Carefully pour the Grenadine syrup into the center of the glass.
- 4
Allow the heavy syrup to sink to the bottom, creating a distinct red layer, before serving.
Substitutions
- AbsinthePastis — This reduces the alcohol burn and provides a softer, sweeter anise flavor.
- TequilaMezcal — Mezcal introduces a dry smoke that contrasts sharply with the syrupy grenadine base.
- GrenadineRaspberry Syrup — Using raspberry syrup adds a more natural tartness and a brighter red color to the bottom layer.
- AbsintheGreen Chartreuse — This swap replaces the licorice notes with a complex blend of 130 different herbs and a distinct vegetal profile.
Variations
Moranguito Negro
Replace the absinthe with black sambuca to create a darker visual effect and a more concentrated licorice taste.
Fire and Fruit
Infuse the tequila with a slice of habanero to add a spicy kick that cuts through the density of the grenadine.