The coa is a specialized hoe used to harvest agave. Here it’s also the inspiration for Luke McInnes’ tequila-based variation on a Caribbean-style swizzle, now on the menu at Blue Water Café.
• 1 oz (30 mL) blanco tequila
• 1 oz (30 mL) watermelon-infused Lillet Blanc (see note)
• 0.25 oz (7 mL) Campari
• 0.25 oz (7 mL) agave syrup
• 1 oz (30 mL) lime juice
• 3 dashes black peppercorn tincture (see note)
Stir—or swizzle—all the ingredients together in a highball glass, then fill the glass with crushed ice. Garnish with a sprig of mint. Serves 1.
Note 1: To make the watermelon-infused Lillet, cube a medium sized watermelon and place in a non-reactive bowl (such as stainless steel, plastic, ceramic, or glass). Pour a bottle of Lillet Blanc over it, muddle the watermelon slightly, then cover and place in the refrigerator to infuse for 24 hours. Strain and return liquid to bottle. Will keep, refrigerated, for about a week.
Note 2: To make peppercorn tincture, grind 2 tbsp (30 mL) black peppercorns with a mortar and pestle, then place in a glass jar and pour about ½ cup (125 mL) vodka over them. Cover and infuse for 24 hours. Strain and return to the jar; will keep indefinitely.
—by Luke McInnes