Boka Restaurant Group mixologist Benjamin Schiller challenged his friend Josh Pearson of Sepia with propolis, an aromatic resin bees use to seal small cracks in their hives. Pearson infused tequila with the stuff, which is available at health-food stores.
2 oz propolis-infused tequila*
¾ oz agave juice
¾ oz lime juice
4 fresh raspberries
Muddle raspberries in a shaker. Add remaining ingredients and shake well. Double strain onto ice in a rocks glass and garnish with a lime wedge or more raspberries. A salt rim is optional.
*To infuse the tequila add one tablespoon propolis to one bottle of a tequila such as Don Julio Blanco and let stand for 24 hours. Strain through fine cheesecloth.
Next up is Cristiana DeLucca of the Drawing Room, challenged by Pearson with Vegemite, the supersalty yeast spread beloved in his native Australia.