Verbena-Infused Tequila Blanco – A Bar Fritz’n Signature Drink

Potsdam‘s Bar Fritz’n cultivate an upscale cocktail culture and strive to bring their clientele novel drinks using carefully selected ingredients. This means also that the Bar Fritz’n bartenders are not shy to use innovative techniques. For instance, they use a sonicator to prepare infused spirits and elixirs.

Verbena-Infused Tequila using Sonication

Here, they share with you their recipe of ultrasonically verbena-infused tequila. The aroma of verbena-infused tequila is characterized by a combination of the citrusy headnote as well as a hint of earthy notes of verbena, complemented by the distinctive scent of agave from the tequila. The ultrasonic infusion process enhances the aromatic profile, creating a unique and nuanced flavour and olfactory experience.

 
Ingredients & Tools

• 20gr. fresh Verbena
• 0.7 L silver tequila
• sonicator UP100H + MS14
• 500mL beaker (made from glass or plastic)
• bar strainer

 
Step-by-Step Instructions

1. Wash the verbena leaves and remove the leaves from the stem. In order to create a larger contact surface for the ultrasound, you can chop the leaves coarsely up.
2. Place the leaves in a 0.5L glass beaker.
3. Add 0.35L of Tequila Blanco.
4. Use the sonicator UP100H with sonotrode MS14 at 100% amplitude and 100% cycle and sonicate the leaves in the spirit. Move the sonotrode slowly through the liquid exposing all leaves to the ultrasound waves. Sonicate for approx. 2 minutes.
5. Separate the leaves from the tequila using a bar strainer. You have now a clear verbena-infused tequila with wonderful citrus notes.
6. Fill the verbena-infused tequila into a bottle and store in a dark, cool place or refrigerate. Overnight, the clear tequila will turn brown. This is not a reduction in quality, but related to a reaction of chlorophyll and other compounds.

 
The ultrasonically verbena-infused tequila is best enjoyed as pure shots at room temperature or can be used as main ingredient in cocktails. For instance in the Agava Kadabra cocktail, which recipe you can find below.
 
 

 

At their cocktail lounge “Bar Fritz’n”, the owner Stefan and his team of bartenders created the tequila cocktail AGAVA KADABRA, which is features the ultrasonic verbena tequila.

AGAVA KADABRA Cocktail Recipe

To prepare the “Agava Kadabra” cocktail – a signature cocktail from the BarFritz’n fall menu 2023 – follow following steps:
 
Ingredients:

• 4.5 cl of ultrasonically verbena-infused Tequila Bianco
• 1.5 cl mandarin liqueur
• Homemade orange syrup
• 3 cl lime juice
• Orange-salt rim for the glass

 

Instructions:

1. Cocktail Mixing:
   In a shaker, combine 4.5 cl of verbena-infused Tequila Bianco, 1.5 cl of mandarin liqueur, 3 cl of lime juice, and an appropriate amount of homemade orange syrup. The orange syrup should be added to taste, depending on your desired level of sweetness.
2. Shake and Strain:
   Add ice to the shaker and vigorously shake the mixture to chill the ingredients. Strain the cocktail into the prepared glass with the orange-salt rim.
3. Orange-Salt Rim:
   Moisten the rim of the glass with a lime wedge, then dip it into a mixture of orange zest and salt to coat the rim with an orange-salt layer. This step enhances the overall flavor profile.
4. Serve:
   Garnish the cocktail with a twist of orange peel or a slice of mandarin, if desired. Serve the cocktail immediately to enjoy its fresh and vibrant flavors.

 
This recipe combines the aromatic notes of verbena-infused Tequila Blanco with the citrusy flavors of mandarin, lime, and homemade orange syrup, creating a well-balanced and refreshing cocktail.

 

Grapefruit Tincture prepared using a Sonicator

Grapefruit tinctures offer not only a citrus note, but come also with a subtle bitterness. This makes a grapefruit tincture is ideal for complementing tequila or gin based cocktails.

In order to prepare an ultrasonically macerated grapefruit tincture, you need the following:
 

• Zests of 2 grapefruits
• 200 mL Everclear (190 proof) or high-proof vodka
• Sonicator UP100H equipped with sonotrode MS14
• Beaker
• Bar strainer
• Dark glass bottle as storage container

 
 

Step-by-Step Instructions
 

1. Zest the grapefruits and thinly slice the peels.
2. Place the grapefruit zests and the high-proof alcohol in a clean beaker.
3. Sonicate the mixture for approx. 2 min moving the sonotrode slowly through the beaker. Avoid touching the walls of the beaker.
4. Strain the liquid through a bar strainer in order to separate the prepared grapefruit tincture from the zests.
5. Label the bottle with the date and store it in a cool, dark place.

 
The grapefruit tincture is ideal to replace grapefruit zests in cocktails. Fill into a spray bottle (mister) and use as finishing spray by spraying 1-2 pumps of the grapefruit tincture across a drink or a rinse prior to adding the drink to the glass. The entrapped grapefruit flavour molecules give the cocktail a great aroma finish.

 

 

About Bar Fritz’n

Bar Fritz’n is an elegant and stylish bar in the heart of Potsdam and stands for classic drinks as well as spontaneous creations combined with passion and entertainment.
Interested in learning more about mixology and bar-tendering? The team of Bar Fritz’n also offers trainings!
 
Contact:
Address: Bar Fritz’n, Dortustraße 6, 14467 Potsdam, Germany

Web: www.barfritzn.de
Email: info@barfritzn.de
Phone: +49 173 247 93 53 (from 5:00 pm)
Facebook: fb.com/barfritzn
Instagram: @bar_fritzn
 

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