‘Chili O Caliente?’ begins with aromas of cherry cola, dried flowers, light smoke that follows through on a round, supple entry to the pallet. The first sip introduces a fruity-yet-dry body with dried fruits, suggestion of nuttiness, currents, smoked honey comb, juicy cherries, and finishes with a long, elegant spicy fade.
- 1.5 oz Tapatio Reposado
- .5 oz Del Maguey Vida Mezcal
- .5 oz Dolin Rouge Vermouth
- .5 oz Caliente Cherry Syrup
- .25 oz fresh squeezed lime juice
- 2 dashes Angostura Bitters
Add all ingredients to a shaker with ice. Shake well. Fine strain into a chilled rocks glass over ice. Garnish with a lime wedge.
Caliente Cherry Syrup
Cascabel Chili’s have a wonderful nutty and slightly smokey flavor that paris well with ripe juicy cherries. When creating this recipe I experimented with Anchos, Chipotle and Cascabel chili’s. The Cascabel were by far my favorite chili because of the way they really showcase the nuttiness in reposado, ultimately balancing off each natural flavor Tapatio has to offer.
- 1 cup cherries
- 1 tablespoon agave syrup
- 1 dried Cascabel Chili
- 1 small habanero – thinly slicked and seeded
Place Cascabel Chili in a small bowl covered with hot water. Place another bowl on top to keep pepper submerged. Let soak for 30 minutes. Remove chile from water. Remove stems and seeds. Tear into small pieces and place into a small sauce pan. Add a cup of cherries and habanero to the sauce pan along with a cup of water. Let simmer for 30 minutes until cherries become soft. Adding additional water as needed. Turn off heat. Let cool. Place syrup into a blender. Blend until smooth. Fine strain into an airtight container.
I love the theme song from ‘Smokey and The Bandit’ almost as much as I love this cocktail. As I have mentioned in the past I run everyday. When its six o’clock in the morning and it feels like there are little weights on my eye lids, because I can’t seem to keep my eyes open, I put this song on my i-pod to get ‘amped’ up. It never fails, within a block or two I am sprinting down the street. Feel free to take a listen; East Bound and Down.
Sassy sarsaparilla adds a surprising element to maple forward George Dickel No. 12. Orange marmalade and Pekoe Sweet Tea soften the bite making ‘East Bound and Down’ not only great for some old-fashioned front porch sittin’ but the perfect cocktail for any occasion.
- 1.5 oz George Dickel No. 12
- .5 oz Stirrings Ginger Liqueur
- 2 oz Sarsaparilla soda
- 3 oz Pekoe Sweet Tea
- 1 bar spoon Orange Marmalade
Add George Dickel No. 12, Stirrings Ginger Liqueur and orange marmalade into a collins glass. Stir until marmalade is dissolved. Add Sarsaparilla Soda and ice. Top with Sweet Tea, stir and garnish with a lemon wedge. Enjoy!
Pekoe Sweet Tea
- Six bags of Orange Pekoe tea
- 1/4 cup sugar
- 1/4 cup orange blossom honey
- 1 1/2 cup cold water
Bring water to a boil in a tea kettle. Add tea bags and sugar. Stir well until sugar is dissolved. Let steep for ten minutes. Remove tea bags and let cool completely.
I had a moment last week of feeling so well-connected. Now it’s not what you might think in the way of being almighty, celebrity, Wall Street, swiss bank account, Prince Harry on speed dial connected. I have a friend in Napa with elegant house that has a hammock on her back porch that happens to overlook a beautiful vineyard. It’s rare, almost impossible to make this kind of connection. But once you have made it into the hammock and look out on the vineyard the feeling is bliss. I like to get cozy and read a good magazine, or take a nap and pretend I am on a vacation in the French countryside. Last Friday it was 75 degrees and as I am lying there hoping to get a little ‘color’, I came up with this cocktail. Senorita Rose-Alita is bursting with a fresh bouquet of bright apples, raspberries, wild flower, juicy melon and orange.
- 1 oz Raspberry infused Coquerel Calvados Reserve
- 1 oz Lillet Rose
- 1/2 oz Benedictine
- 1/2 oz fresh squeezed lemon juice
- 1 barspoon agave syrup
- Bittermens Hopped Grapefruit Bitters
Combine all ingredients with ice in a shaker. Shake well. Fine strain into a chilled coupe glass. Garnish with a spring of mint.
Raspberry Infused Calvados
Place a basket of washed fresh raspberries into a 750 ml of Coquerel Calvados Reserve. Let sit for 24 hours, shaking occasionally. Fine strain raspberries out and Coquerel Calvados into an airtight container.
The inspiration for this cocktail came from making flan one night with my mom. I like the sensation in my mouth when tasting flan that is made with rich caramel topping on silky custard paired with one of one of my favorite tequilas or whiskeys. I am always exploring new flavor combinations for cocktails. This time I took the flan caramel topping and added a pinch of tarragon to make a syrup. If mother nature could take the most divine notes of licorice, fennel, anise soften them into a sweet flavor, tarragon would emerge. ‘Southern Dignity’ holds true with burnt toffee notes and a suggestion of tarragon that pairs well with captivating rye, orange, and whiskey cask-aged sparkling cider which seems to ‘dance on your tongue.’ Cheers!
- 1.5 oz George Dickel Rye
- 1.5 oz Crispin Bird on a Wire Whiskey Cask-aged Hard Cider
- .5 Caramel Tarragon Syrup
- 2 dashes Fever Tree Orange Bitters
Combine everything in a beaker with ice. Stir well. Fine strain into a chilled coupe glass. Garnish with a flamed orange peel.
Caramel Tarragon Syrup
- 1/4 brown sugar
- 1/4 white sugar
- 1 teaspoon dried tarragon
- 1/4 cup water
Add all ingredients into a small sauce pan. Let simmer about ten minutes stirring consistently until liquid is golden brown. Let cool. Fine strain into an airtight container.
I am always finding inspiration in the Latin culture. I have fallen in love with the bright bold colors not just used in celebrations but in everyday life. I am constantly curious as well as fascinated with the spices and traditions found in Mexican cooking. I spent the past summer learning spanish and how to become a real Mexican cook. Trust me once you making tortillas from scratch, you will never go back to the store-bought rubbery ones. This lead to spending countless hours at Mi Pueblo asking the people who work there, “Qué es esto?” Ok.. well then “¿Qué hace con ello?” I came across tamarind last week. One of the friends I have made at Mi Pueblo Francisco, said “What are you going to do with that tamarindo Senorita?” When I told him I am going to make a syrup out of it and put it into tequila, he looked horrified. Not that it was a bad idea. I got the feeling Francisco doesn’t let anyone touch his tequila.
Salted tamarind syrup is amazing. The flavors in tamarind are sour, tangy with a prune fruit roll-up like sweetness. I took its natural sweetener and enlivened it by adding fresh ginger. ‘Will You Mari-achi Me?’ begins with toasted honey, butterscotch, and vanilla that hits deep on your palate, tamarind ginger syrup creates an intense sensation followed by the bold citrus in grapefruit that simply leaves your mouth begging for more.
- 2 oz Don Julio Reposado
- .5 oz Ginger Tamarind Syrup
- 1 barspoon Elizabeth’s All Spice Dram
- 3 oz Fresh Squeezed Ruby Red Grapefruit Juice
- 2 dashes Bittercube Cherry Bark Vanilla Bitters
Add all ingredients into a shaker with ice. Shake well. Fine strain into a chilled rocks glass. Garnish with a lime wedge.
Salted Tamarind Syrup
- 1/2 lb fresh tamarind
- 1 table spoon sugar
- 1 table spoon agave syrup
- 1 teaspoon freshly chopped ginger
- one pinch salt
Peal the hard outer shell of tamarind. Place pods in a small sauce pan with just enough water to cover them. Bring water up to a boil for three to five minutes. Turn off heat and let cool. Carefully seperate tamarine from inside seeds. Bring back up to a boil for another five minutes stiring so that the seeds have a chance to seperate compltetly. Let cool again. Fine strain seeds out. Add freshly chopped ginger and a pinch of salt. Let cool. Place in a blender, blend until smooth.