La Llarona Recipe

Prepare syrup

Combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat. Stir until sugar fully dissolves and mixture just comes to a simmer.

Add the sliced fresh ginger to the simmering syrup. Reduce heat to low and simmer gently for 10–12 minutes to infuse. Taste for ginger intensity — longer for stronger flavor.

Remove from heat and let the ginger steep in the syrup until cool (20–30 minutes) for more flavor. Strain through a fine mesh sieve, pressing on the solids to extract liquid. Discard solids and transfer syrup to a sealed container. Refrigerate. Yields about 8 oz; use 0.5 oz per cocktail.

Chill: If desired, chill a coupe or rocks glass by filling with ice or placing in freezer for a few minutes.

Add to shaker: Fill a cocktail shaker with ice. Pour in 2 oz reposado tequila, 0.75 oz Ancho Reyes, 0.5 oz Cointreau, 0.5 oz fresh lemon juice, 0.5 oz fresh lime juice, and 0.5 oz ginger syrup.

Add bitters: Add 3 dashes of fire (spicy) bitters to the shaker.

Shake: Secure the shaker and shake vigorously for about 12–15 seconds until the outside of the shaker is well chilled and slightly frosty.

Prepare glass: Discard ice from the chilled glass. Optionally, run a lime wheel around the rim and dip the rim very lightly into smoked or flamed chili flakes for a faint smoky-spicy rim (optional; use sparingly).

Double strain: Double strain the cocktail into the chilled coupe or a rocks glass filled with fresh ice using a Hawthorne and fine mesh strainer to remove small ice shards and any pulp.

Garnish: Thread a piece of candied ginger onto a cocktail pick and rest on the rim or float a lime wheel. If desired, add a tiny pinch of smoked/flamed chili flake on top of the drink for aroma.

Serve: Present immediately. Encourage the drinker to sniff the candied ginger and citrus before sipping to appreciate the layered spice, citrus, and sweet-heat flavors.