Alright first of all, I am aware that I haven’t posted since April. Yikes. But I am also aware of the fact that my favorite season is upon us and I refuse to let it pass me by without creating my annual fall-inspired cocktail. I am bringing back two elements from previous years- smokey Mezcal (from 2 years ago- “The Howl”) and festive clove bitters (from last year’s “The Hurry Back”). Together mixed with spicy-sweet chile de arbol simple syrup and tangy blood orange I think this one is really special. Also, I hope you are picking up on the Dia De Los Muertos vibe I am trying to put out there. Happy fall!
You will need (per drink):
1-2 Tbs Chile De Arbol simple syrup (Amount depending on spice level preferences- I do 2 Tbs. maybe start with 1 and move from there. *Syrup recipe below.)
1/4 cup of Mezcal
2 droppers of Clove bitters. (I use this brand : Infuse Bitters)
1/2 cup of blood orange juice
A squeeze of lime
Black salt (white works great too- just not as spooky :))
Edible flowers (garnish)
Blood orange slices (garnish)
For Chile De Arbol Simple Syrup:
1 cup of dried chile de arbol (you can find this in almost every grocery store these days)
1 cup of sugar
2 cups of water
1 tsp nutmeg
1 tsp cinnamon
Combine all of your simple syrup ingredients in a small saucepan and heat on medium-high until it comes to a bubble. Lower heat to medium-low and let steep for about 1 minute. Immediately remove peppers and set syrup aside to cool. You can make this ahead of time and keep refrigerated until ready to use!
Using a lime or water wet the side of your cocktail glass and roll it in the black salt. Fill each glass with ice and pour in all of your ingredients. Stir and taste. Adding more spice if needed! Add garnish and enjoy (responsibly).
