Hoti's Pour Recipe
Make Hoti's Pour Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Optional Syrup (if not using pre-made)
Method
Cocktail
- 1
Prepare glass
Lightly dampen the outer rim of a chilled old-fashioned glass with a lime wedge. Spread the smoked salt on a small plate and dip the outer rim (not the drinking edge) into the smoked salt so a thin ring adheres. Place one large clear ice cube into the glass and set aside.
- 2
Combine ingredients
In a mixing glass filled halfway with ice, add 2 oz añejo tequila, 0.5 oz reposado tequila, 0.5 oz demerara sugar syrup, 0.75 oz fresh lime juice, 0.25 oz Yellow Chartreuse, 2 dashes aromatic bitters and 1 dash orange bitters.
- 3
Stir
Stir the mixture briskly for 20–30 seconds (about 20–30 revolutions) until well chilled and slightly diluted. The aim is to achieve a silky texture and integrated flavors.
- 4
Pour & finish
Strain the chilled cocktail slowly over the prepared large ice cube in the old-fashioned glass so the drink pours smoothly down the ice (this is the 'pour' moment). Express oils from a lime peel over the top and discard or rim the glass with the peel if desired.
- 5
Char garnish
Using a kitchen torch or a hot skillet, briefly char one lime wheel until it releases a light smoky aroma (about 5–10 seconds). Float the charred lime wheel on top of the cocktail, adjacent to the rim. Serve immediately.
Optional Syrup
- 6
To make demerara syrup: combine 0.5 cup demerara sugar and 0.5 cup hot water in a jar. Stir until sugar is fully dissolved. Cool to room temperature before measuring 0.5 oz into the cocktail. Store refrigerated up to 2 weeks.