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Tan Line

Gourmet Fruity
5 min
Advanced

Discover the Tan Line created by Keeley McAlinden, winner of the Cointreau Australia Margarita Challenge 2024 and member of the Cointreau Collective!

Ingredients

  • 25.00
    ml
    Cointreau L'Unique
  • 40.00
    ml
    Cocoa-butter washed Blanco Tequila*
  • 25.00
    ml
    Fresh Lime Juice
  • 10.00
    ml
    Kiwi Oleo*
  • 3
    cubes
    Aloe Vera Ice*

How to make

  • Step 1/4

    Garnish half of the rim with lime, hot sand* and add aloe vera ice

  • Step 2/4

    Combine all ingredients in a shaker

  • Step 3/4

    Shake and strain into a chilled coupe over aloe vera ice

  • Step 4/4

    Break down aloe vera ice with small whisk

*Cocoa Butter Washed Tequila: 200g Cocoa butter, melted & 700ml El Jimador Blanco Tequila

Slowly pour the tequila into the butter. Stir until combined and let sit at room temperature until cocoa butter is solidified (It will look like a bar of soap). Strain washed tequila through a coffee filter, store in fridge. Yield: 750ml

 

*Kiwi Oleo: 4 Kiwis, skinned & White sugar & 250ml Margaret River Valley Verjuice 

Coarsely chop kiwis, combine with equal weight of sugar (roughly 540g) in plastic bag. Seal bag and sous vide at 60 degrees Celsius for 2 hours, massaging sugar into kiwis every half hour. Strain through a mesh sieve, store in fridge until cooled, (Should yield roughly 500ml oleo) Cut oleo with 250ml verjuice to taste. Store in fridge. Yield: 750ml 

 

*Aloe Vera Ice: 500ml Yoosh Aloe Water & 200g White sugar & 1L cold water 

Strain Yoosh through mesh sieve, discard aloe pulp. Combine aloe water, sugar and water in cylinder tub. Ensure brix level is <10 degrees Celsius. Freeze at -25 degrees Celcius, for 12 hours, or until ice puck is completely frozen solid. Churn ice puck through manual ice shaver to achieve fluffy shaved texture, store in freezer. Yield: 800g. 

 

*Hot Sand Spice Rim: 100g Himalayan Pink Salt & 100g White Sugar & 30g Birds Eye Chili, dried & 10g citric acid

Combine salt, sugar and citric acid into a lidded container. Blend dried chilli in a mixer until fine powder forms. Sieve chilli into container through a fine mesh sieve. Shake lidded container to combine spice. Yield: 230g 

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