Sip & Tell is a series where our barman introduces you to the artisan cocktails of our renewed Fono cocktail bar and shares insights into their creation
Jalapenos, jalapenos, jalapenos! Here, we have jalapeno infused tequila with jalapeno syrup, with lime juice, a tiny bit of salt, and soda water.
“One thing i love about this drink – from a menu perspective – is that it’s a tequila highball. Personally, i don’t see many tequila highballs around, and in putting this menu together, i wanted each alcohol to come in a variety of shapes. The paloma is known; bloody maria, I’ve done before – this is something just unique enough to earn its spot here.”
The story behind Mick Hammer’s Hard Limenade – or Hammerade, for short – starts with Mick Hammer. He was a man with a kick of a personality, hard as a hammer and sharp as a nail. There has been plenty of hard lemonades and limeades in the past, but none hard enough for the hammer. If he was having a drink, it’d need to kick back.
Traditionally, Mick Hammer’s hard limenade is made in a very specific way. The limes were juiced not by machine or press, but by smashing them with – of course – a hammer. The same hammer would be used to smash the jalapenos. This step was mostly unnecessary, as the jalapenos would go into a blender with the tequila, sugar, and lime anyway, but it was still good fun. Soda water goes straight into the blender cup, and it can either be poured out or enjoyed as is.
It’s a great process if you’re in the middle of the countryside, but not so much inside a city bar. As such, it’s been adjusted slightly – with Mick Hammer’s (reluctant) approval. As he put it – how can you get hammered without a hammer? Though, it still has that same kick mick always needed in his drinks.
Song recommendation:
Mick’s favorite – War Pigs by Black Sabbath
Come & try this cocktail at our renewed Fono baar at Telliskivi 62