Cocktail: The Chia Fresca

Have you ever thought, “hmm… I wonder if that could go in a cocktail”? I thought just that when I saw the chia seeds in my pantry.  I haven’t been making many smoothies, so they have been sitting for a few months.

After a little googling, I came across a cocktail from David Chang’s Momofuko – a cookbook I am currently obsessed with.  The original recipe called for Vida Mezcal and pineapples juice, which I didn’t have.  So, I adapted it…

The Chia Fresca

  • 1 1/2 oz Mezcal – I used Alipus San Juan del Rio
  • 1 oz Aperol
  • 1 oz fresh blood orange juice
  • 1/2 oz fresh lime juice
  • 1/2 oz simple syrup
  • dash salt

Pour everything into a shaker, added ice and shake for about a minute.

Strain into a rocks glass over a large ice cube.

Garnish with a spoonful of the hydrated chia seeds.  I happened to have white chia – which doesn’t add much to the color of the dish.  If you’re thinking of trying this – hydrate your chia seeds (4:1 chia:water)  for ten or so minutes so they get that little bit thicker gooey texture.

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Next time, I would skip the salt and rim a section of the glass.  The aperol and the  blood orange gives this cocktail a beautiful color.  I haven’t had the pleasure of trying the original, but I loved the balance of this one.  Definitely smokey, but not too sweet.

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