Veteran barman Sam Ross says he gave this drink its name because it beats back the ferocity of tequila like a conqueror. It’s no small effort to make a tequila-and-egg-white drink genuinely palatable, but this is the real deal – it’s sippable and refreshing, with notes of citrus and agave.
The original recipe, as published in The PDT Cocktail Book, comes off a bit too sweet for our liking. We’ve reduced the simple syrup a bit, but if you have a sweet tooth you can try it at the original amount of ¾ oz (or 45 mL).
Dry-shake all ingredients first without ice, and then add ice and shake again. Double-strain through a fine mesh strainer into a chilled cocktail or coupe glass.
- The PDT Cocktail Book by Jim Meehan