Literally translating to “tiger’s milk,” leche de tigre is a critical part of Peruvian ceviche: The mix of citrus, chiles, aromatics, and fish stock flavors and gently “cooks” the raw fish. But in parts of Central and South America, it’s also often sipped as a hangover cure. After testing several versions for The Secrets of Lima’s Cutting-Edge Ceviche, we turned our leftovers into a zesty, revitalizing cocktail. The gentle spice and citrus notes of reposado tequila were just right with the heat and umami of the tiger’s milk.
What You Will Need
- 5 oz. leche de tigre
- 1 1⁄2 oz. reposado tequila
- 1⁄2 tsp. fruity hot sauce, plus more for garnish
- Chile salt, for rim
- Celery shoots and fresh papaya, for garnish (optional)
- In an ice-filled shaker, combine the leche de tigre, tequila, and hot sauce. Shake well until the shaker feels cold, then pour over ice into a chile-salt-rimmed glass. Garnish with celery shoots and papaya if desired, and more hot sauce to taste.