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TEST KITCHEN

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

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