1 Hair of the Tiger

Making the most from leftover leche de tigre

LITERALLY TRANSLATING TO “tiger’s milk,” leche de tigre is a critical part of Peruvian ceviche: The mix of citrus, chiles, aromatics, and fish stock flavors and gently “cooks” the raw fish. But in parts of Central and South America, it’s also often sipped as a hangover cure. After testing several versions for “Lessons from Lima” (p. 38), we turned our leftovers into a zesty, revitalizing cocktail. The gentle spice and citrus notes of reposado tequila were just right with the heat and umami of the tiger’s milk. —Alex Testere

Hair of the Tiger Cocktail

In an ice-filled shaker, combine 5 oz. Leche de Tigre (recipe on p. 41), 1½ oz. reposado tequila, and ½ tsp. fruity hot sauce. Shake well until the shaker feels cold, then pour over ice into a chile-salt-rimmed glass. Garnish with celery shoots, fresh papaya if desired, and more hot sauce to taste.

by adding a dash of UP THE HEAT Caribbean

You're reading a preview, sign up to read more.

More from Saveur

Saveur2 min read
Shrimp Baiting Off James Island
A little before sunset, a johnboat departs James Island, South Carolina, carrying three men, an empty cooler, bait, and marking poles. Chris Stewart, chef at Charleston’s Glass Onion, fought traffic after a day in the kitchen to be here. Shrimp baiti
Saveur4 min readFood & Wine
Whole Fish Game Plan
You don’t have to do it all yourself: Ask for your fish head-on, but scaled and gutted, with fins removed. At that point, all you need is a big cutting board, a few sharp knives, and these instructions Lay the cod on a large, washable cutting board,
Saveur1 min read
Mussel Memory
THE BAY OF MONT SAINT-MICHEL divides Normandy and Brittany on France’s northern coast. Twice a day, the bay rises as much as 50 feet and then slinks away. At low tide, one might meander through the exposed mussel farms more than 100 yards out to the