3/4 oz. sotol
3/4 oz. blanco tequila
1/2 oz. contemporary lime juice
1/2 oz. lemon-lime cordial
1/4 oz. Ancho Reyes chile liqueur
3 barspoons saline resolution (1 half sea salt to 9 components water)
2 barspoons jalapeño tincture
2 oz. chilled soda water to high
Instruments: shaker, strainer
Glass: rocks
Garnish: grapefruit peel
Add the substances, besides the soda water, to a cocktail shaker with ice. Shake for 5-6 seconds, then pressure into an ice-filled rocks glass and high with chilled soda water. Poe additionally likes to specific a grapefruit peel excessive for aromatics, then use it as a garnish.
Lemon-Lime CordialCombine 1/4 cup of sugar with 1/2 barspoon of citric acid and add 1 gram of lemon zest and 1/2 gram of lime zest. Boil 1/4 cup of water and pour over the dry substances, stirring to dissolve the sugar, then let steep for half-hour. Add 9 grams of contemporary lemon juice and 30 grams of contemporary lime juice and stir to mix, then pressure right into a container.
Jalapeño TinctureCombine 8 oz. of high-proof vodka or grain spirits with 3 oz. of water, 50 grams
of chopped jalapeños, and 10 grams of chopped habaneros; let steep for twenty-four hours then pressure, bottle, and refrigerate.
Garth Poe, Little Coyote, Chattanooga, Tennessee
