Carmel Magazine

Spring-Summer 2019

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Page 213 of 267

212 C A R M E L M A G A Z I N E • S P R I N G / S U M M E R 2 0 1 9 drink Aguajito Fireplace Lounge, Hyatt Regency 1 Old Golf Course Rd. Monterey • 831/372-1234 Photo: Kelli Uldall E ach day on his way to work as outlets manager for Hyatt Regency Monterey, Nick Pirovolos drives along Camino Aguajito. "I always thought that would make a great name for a cocktail," he says. Pirovolos researched "Aguajito" and discovered it's a volcano along the Gulf of California in Mexico. Inspired, he enlisted the help of Fireplace Lounge bartender Omar Ortiz to come up with a fiery "volcano" drink made with tequila. The result is Aguajito, made with aged tequila, smoky lime juice, orange liqueur (for sweetness) and activated charcoal powder to provide a dark lavalike hue. The volcano rim flares with red Togarashi salt (chile, orange peel, seaweed, ginger, sesame seeds). "Guests are sur- prised when a black cocktail comes out," Pirovolos says, "but they always order a second." —Larry Harland I N G R E D I E N T S : • 2 oz. tequila • 1 oz. charred lime juice • ½ oz. Cointreau • Dash activated charcoal • Togarashi salt P R E PA R AT I O N : Mix first four ingredients in a cocktail shaker, and strain into ice-filled collins glass rimmed with togarashi salt. Heat a greased grill pan to medium- high. Char lime halves, cut-side down, before squeezing.

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