Ok, so Tejuino, what is it? Take a look at these ingredients: Corn, lime, piloncillo, maybe a dash of salt or chili or both. The reason why it works so well is because you already have the goods for a delicious beverage, all you have to do is plug in the booze portion which isn’t much of a stretch if you already have lime and sugar kicking around. The other trick here is to stick with the region where the n/a drink is from and use the local spirit. In Oaxaca, one region in Mexico that serves tejuino, they make mezcal, duh.

Tejuino

1.5 Corn Soaked Mez (spent cobs)

1 oz. Manzanilla Sherry

.5 oz. Corngeat

2 tsp. Grated Piloncillo

1 tsp. Pickled (vinegar) Cherry Pepper Paste

70 grams Muddled BBQ Mike’sLimes

I know, I know, muddling. What a chore but it often produces fantastic results especially now as we begin to segue into citrus season. Muddle first, add the piloncillo so it dissolves better, although it does a pretty good job once grated, then throw everything else in there, shake, yada yada. I don’t double strain because all the little chunks of muddled lime are delicious. I top this puppy with a pinch of sal de gusano. Yes, that’s worm salt. Hey, you like umami, no? Yes, those are the worms from the agave plants themselves, or are supposed to be anyway. I buy the salt from Eden Market on Santa Monica Boulevard and the shit ain’t cheap. And yes, the little packet I buy for $7.99 may not even be authentic, dried and ground Oaxaca worms mixed with chili and salt. It could be dehydrated pigeon droppings mixed with chili and salt for all I know.

Hey, as a bartender you must always have multiple ways to piss off vegans, right? Here’s another: Sprinkle that shit with worm dust.

I also buy the piloncillo from Eden Market. Never heard of it? It’s dehydrated cane juice. Pretty funky and less sweet than regular sugar. Comes in cones or one pound blocks.

Other notes: The limes come straight from the legend’s home tree. BBQ Mike has been coming in for longer than I’ve worked at Rustic. He brings us wine, persimmons, and these great limes that he allows to sun ripen on the branch which makes them a bit sweet and so so perfect for drinks. Commercial limes are pretty crap actually. Even if organic, they sit in a warehouse somewhere to be called upon. They’re reliable if anything but commercial. The problem is you need lime juice if you operate a bar and no, don’t say lime stock to me. Gross. Yes, there are other alternatives but nothing beats the real McCoy.

Your AI generated image for this post, #415, 12/12/24