The Pastry War Houston, Texas
Houston cocktail mogul Bobby Heugel insists this twist on the classic Daisy drink was born south of the border. Whether frozen or on the rocks, he says the secret is a 50/50 blend of Persian lime juice and Key lime juice, a trick he learned while rifling through recipes from the original Ninfa’s on Navigation, one of Houston’s oldest Tex-Mex institutions.
2 tablespoons kosher salt
1 tablespoon fresh Persian lime juice (from 1 lime), plus 1 lime wedge, divided
1/4 cup (2 oz.) blanco tequila
1 tablespoon agave nectar syrup
1 tablespoon bottled Key lime juice (such as Nellie & Joe’s Key West Lime Juice)
How to Make It
Spread salt on a small plate. Rub lime wedge halfway around rim of a 10-ounce glass (such as a double old-fashioned). Dip moistened side of glass in salt to lightly coat. Set aside.
Place tequila, syrup, Persian lime juice, and Key lime juice in a cocktail shaker filled with ice. Cover with lid, and shake vigorously until chilled, about 30 seconds. Strain into prepared glass. Fill glass with ice.