Chili O Caliente?


‘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 wanted to make an orange colored seasonal cocktail that wasn’t your typical bourbon, apple and cinnamon safe concoction. This cocktail has apple, cinnamon flavors but they are experienced in a completely different way. It’s light, delicate and crisp.

To me; Vida Mezcal has distinct flavors of cinnamon, honey, ginger, citrus, and a hint of smoked peppers.  Toped with Lustau Palo Cortado Sherry that brings out apricot, smoked orange and date notes. Each flavor is balanced by the crisp dryness in apples and kiwi’s add a layer of surprise.

  • 2 oz Del Maguey Vida Mezcal
  • .75 oz Lustau Palo Cortado Sherry
  • .5 Barenjager Honey Liqueur
  • 3 slices of Apples and Kiwis
  • Dash Regan’s Orange Bitters
  • Lemon twist

Muddle apple and kiwi slices with Barenjager Honey Liqueur in the bottom of a beaker. Add remaining ingredients and ice. Stir. Fine strain into a chilled coupe glass.  Garnish with a lemon twist.