El Alacrán
GLASSWARE: MERIDIAN TUMBLER (VISKI)
I finally nailed this recipe and I’m so excited to share this one with you! It’s made with some really fun surprises, like red wine syrup! I had a variation of this at El Baron in Cartegena, and I’ve been thinking about it ever since, so I’ve been working feverishly to nail the measurements and ingredients.
This drink is smokey from the mezcal, but balanced out beautifully by the natural sweetness in the bell pepper (I prefer to use orange or red as they’re the sweetest). You get a little tang from the red wine syrup and then a BANG from the spicy bitters. I’ll be drinking this all summer long — I’m obsessed!
Ingredients:
2 strips of bell pepper, roughly chopped
½ oz red wine syrup
¾ oz lime juice
5-10 drops spicy bitters
1½ oz tequila reposado
¾ oz mezcal
garnish: dehydrated lime wheel
Directions:
Add bell pepper, red wine syrup, and lime juice to a cocktail shaker and muddle. Add Disco Inferno, tequila, and mezcal with ice and shake vigorously. Double strain into a rocks glass over a large ice cube and garnish with a dehydrated lime wheel.
RED WINE SYRUP
Ingredients:
½ cup sugar
½ cup red wine
Directions:
Combine ½ cup sugar and ½ cup red wine (I used a Malbec) into a medium sauce pan and bring to a simmer. Once sugar is dissolved, remove from heat and let the syrup cool completely. Transfer syrup into an airtight container. Store in the refrigerator for about two to three weeks.