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BLURRED BORDERS

April 2017

Makes 1 cocktail

1.5oz Reposado Tequila
0.5oz Serrano Syrup (see below)
2 dashes Peychaud’s Bitters
2 sprays absinthe

Cedar plank
Torch (Like a crème brûlée torch)

Double rocks glass
1 large ice cube to serve
Orange twist

In a mixing glass, combine tequila, Serrano syrup, and bitters with regular ice cubes and stir about 15 times. Set aside. With a torch, burn a section of the cedar plank until it starts to smoke. Cover flame with the double rocks glass to capture the smoke. Quickly lift the glass to place the large ice cube under the glass. Pick up glass and ice cube, and spray with absinthe. Strain cocktail over ice and serve with an orange twist on top.

Serrano Syrup

Makes 1 liter

670 grams white sugar
670 grams water
6 Serrano peppers

Combine all ingredients in a medium saucepan over medium-low heat. Allow to simmer for 45 minutes. Place mixture in blender and blend on high speed for one minute. Strain through a fine sieve, bottle and keep refrigerated for up to one week.