Kiwi singer songwriter, Niko Walters, loves to cement a celebration with a cocktail that packs a punch, especially as we head into the festive season. Niko has created his ultimate summer refresher using 1800’s rich Anejo spirit.
“When I make cocktails I like them to be a little rich, spicy, oaky, if you’re gonna’ do it you may as well make them exciting!”
1800 Anejo, made from 100% Weber blue agave harvested at its peak, is aged in American and French Oak barrels for a minimum of 14 months. This ageing process gives the Anejo a beautiful amber colour and boasts well rounded flavours of vanilla, toffee, toasted oak and a peppery spice to finish.
Niko expressed his creativity and flair through his creation, a 1800 Anejo Boysenberry and Jalapeño cocktail, that is well balanced with the sweetnesses of the berries which cuts through the spice of the jalapeño, which also pays homage to the Mexican origin of the tequila.
Recreate this at home with the recipe below
1800 Anejo Jalapeño & Boysenberry Cocktail
8 fresh or frozen boysenberries
1-4 fresh jalapeño slices
1-2 teaspoons agave
60 ml tequila
30 ml orange liquor
tablespoon lime juice
Muddle the boysenberries & sliced fresh jalapeños
Add all liquid ingredients
Top with ice and shake well
Strain into your glass of choice to serve - rimmed with salt
Serve on the rocks if your prefer
Garnish with 1-2 fresh boysenberries and a wedge of fresh lime.