El Gallito

El Gallito
El Gallito

“This tastes like liquid salsa,” one of our taste testers declared as she took a sip of this cocktail. “I like it!” This was certainly the consensus about the drink. You might even describe it as a lighter, spicier bloody Mary, which is also an accurate way to go about it.

Jeff put a mixture of agave powder and Morita powder together to rim the glass, but you could use a different sugar and chile combination if you desire. The most interesting part about this cocktail is that the solids used to impart flavor into the drink must be strained, and those can be used as a standalone salsa or incorporated into your favorite salsa recipe.

There is a lot of lime juice needed for this recipe. While you could go right ahead and juice our own limes and work on your upper body strength, you may also go the easy way and just get your hands on a container of some cocktail grade lime juice which works just as well and is a lot easier to do. We used cocktail grade lime juice ourselves, Jeff has strong enough arms as is.

This cocktail is quite fun and easy to make, and you can use either tequila or vodka in the mix. We all really loved the tequila, but you have plenty of options here. This is the perfect slightly spicy cocktail for an afternoon grilling party turned nighttime firepit party. You may want to make a double or triple batch as this drink goes quickly and guests don’t have a hard time with it at all.

 Print Recipe

Prep Time: 15 min.
Cooking Time: 0 min.
Category: Alcoholic
  • 1 Cup fresh pineapple, diced
  • 2 Scallions, top third of greens removed
  • 8 cherry tomatoes, plus a few for garnish
  • 25 fresh cilantro stems and leaves
  • 8 ounces fresh lime juice
  • 6 ounces water
  • 5 ounces Agave Powder
  • 1 ounce Adobo Sauce
  • Pinch of Kosher salt
  • 1 Tsp. Morita Chile Powder
  1. In a small saucepan, bring 4 oz water to a boil. Add 4 oz Agave Powder and stir. Bring back to a boil, remove heat from and set aside. On a small plate, combine 1 oz Agave Powder and 1 tsp of Morita Powder and mix well. Set aside.
  2. Slice cilantro and scallions into 3 inch pieces. In a food processor or blender, combine cilantro, scallions, tomatoes, pineapple, lime juice, water, agave syrup, adobo, and salt. Blend until smooth. Strain through a fine mesh strainer (you can use the solids for salsa!) into a large measuring cup.
  3. The reserved liquid should measure around 24 oz. Pour into a 2 quart pitcher along with 12 oz cold water, and 12 oz Tequila or Vodka and stir. If not serving immediately, store for up to 3 hours.
  4. When ready to serve, stir mixture well, then add 1 ½ cups ice and lightly stir once more. Pour into rocks glasses and garnish with a cherry tomato.