Browne Family ‘do Epic Sh*t’ Recipe

Combine honey, agave nectar and hot water in a small bowl or jar. Whisk or stir until fully combined and smooth. Allow to cool to room temperature before using. Store leftover syrup refrigerated up to 2 weeks.

On a small plate combine coarse sea salt and smoked chili powder (if using). Run a cut grapefruit wedge or a lime around the outer rim of your coupe or rocks glass to moisten, then dip the rim lightly into the salt mixture to coat. Set glass aside.

Cut a thin grapefruit twist or a small wheel for garnish and set aside.

Build and shake

Add 2 oz añejo or reposado tequila, 0.5 oz mezcal, 0.75 oz fresh lime juice, 0.5 oz fresh grapefruit juice, 0.5 oz honey‑agave syrup, and 0.5 oz orange liqueur into a cocktail shaker.

Fill the shaker with ice (about 2 handfuls or until three‑quarters full). Secure the lid and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

If you prefer a smoother, clearer cocktail, double‑strain through a fine mesh into a chilled coupe or a rocks glass over a large ice cube. Otherwise strain directly into the prepared rimmed glass over fresh ice.

Express the grapefruit twist over the drink (pinch the peel to release oils) and drop it into the glass or perch the wheel on the rim. Optionally garnish with a light dusting of smoked chili flakes for aroma.

Serve immediately. This cocktail balances smoky, sweet, citrus, and herbal orange notes — bold enough for a memorable toast. Adjust the honey‑agave syrup to taste if you prefer brighter (less) or sweeter (more).

To scale: multiply spirit and mixer quantities by number of servings. Keep the honey‑agave syrup refrigerated; stir before using if it separates.