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.
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.
