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The 6ix

Sour Spicy
7 min
Advanced

Discover The 6ix created by Brandon Green from Canada, finalist of the Cointreau Margarita Challenge 2024 and member of the Cointreau Collective!

Ingredients

  • 30.00
    ml
    Cointreau l'Unique
  • 60.00
    ml
    Tequila
  • 15.00
    ml
    Chili Infused Maple Syrup*
  • 30.00
    ml
    Fresh lime juice
  • 2
    drops
    Dashes Dillons Apple Bitters*
  • 1
    pinch
    "Vancouver Island" Canadian Sea Salt
  • 10
    leaves
    Fresh Basil
  • 3
    Mcintosh Apples
  • 1
    dash
    Liquid Nitrogen

How to make

  • Step 1/5

    Use Lime wedge to wet frosted glass and then roll in Basil Salt. Clean up edges & Put Sphere Ice into chilled glass

  • Step 2/5

    Combine all ingredients in a shaker

  • Step 3/5

    Fine strain about 3/4 of cocktail into chilled glass

  • Step 4/5

    The remaining 1/4 you can strain normally so that you get some of the basil flecks

  • Step 5/5

    Garnish with Dried Apple or Lime and Basil Leaf and Sliced Red Chili's

*Dice Local Organic Mcintosh apple and put into a whipped cream canister

*Pour Tequila into canister and charge to rapid infuse Apple into Tequila- This can also be done as a longer infusion that you let sit for days. 

*Make Chili infused Maple Syrup. Bring maple syrup up to a boil with diced red chilis. Let simmer for 30 minutes. Let cool then fine strain.

*Pick eight fresh basil leaves and place into shaker tin. Pour Liquid nitrogen into shaker and swirl around until leaves are frozen. Discard any leftover Liquid nitrogen with strainer.

Muddle Basil while it is still frozen.

Pour some basil out onto plate and mix with "Vancouver Island" Canadian Sea Salt.

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