This recipe was born out of a request from a friend for a spicy cocktail for Valentine’s Day. It is so, so good–make this drink, and you won’t regret it.
This sultry cocktail takes you on a slightly sweet journey of smoke from the mezcal, spice from the ancho chile, and then fire from the jalapeños.
Recipe (1 serving)
4 parts mezcal
1 part Ancho Chile Liqueur
1 part Jalapeño Pomegranate Syrup (Recipe Below)
Shake with ice vigorously until fully incorporated; Serve over a large ice cube and garnish with a jalapeño slice and Luxardo cherry.
Products I used: Ilegal Mezcal Reposado, Ancho Reyes Chile Liqueur, and Bitters Lab Mango Thai Chili Bitters
Jalapeño Pomegranate Syrup
- Combine equal parts pomegranate juice and sugar in a saucepan (I used 4 cups of each for my recipe in the video above – this amount yields a larger batch. If you only need this syrup for the cocktail, I’d recommend using 1-2 cups of each).
- Bring to a boil over medium-high heat, then turn down to a low temperature and simmer for 45 minutes.
- Add in fresh slices of jalapeño and simmer for 10-15 minutes longer.
- Strain solids out and allow to cool.
View this page to see a step-by-step video as well as our Pomegranate Syrup.
Snag these cute glass bottles to store your excess syrup.
Disclaimer: For my day job I’m a lawyer representing distilled spirits producers. The opinions I express are my own and not that of my employer. Drink Responsibly!
