Desert Honey Recipe
Teremana Reposado, hot honey, lime, triple sec, grapefruit juice, cayenne-sugar rim
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Ingredients
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Cocktail
Rim
Hot honey (make-ahead)
Garnish
Method
Hot honey (make-ahead)
Infuse honey
Combine 1/2 cup honey and 1 tsp red pepper flakes in a small saucepan over very low heat. Warm gently, stirring, until honey is runny and aromatic, about 3–5 minutes. Do not boil.
Strain and thin (optional)
Remove from heat and let steep 10–15 minutes. Strain out solids through a fine mesh sieve. If honey is too thick for easy measuring, whisk in up to 1 tsp neutral oil or a splash of warm water to loosen. Cool to room temperature before using.
Rim
On a small plate combine 1 tablespoon granulated sugar and 1 teaspoon cayenne pepper; mix thoroughly. Rub the lime wedge around the outer rim of a rocks or coupe glass, then dip the rim into the cayenne-sugar mixture to coat evenly. Set glass aside.
Cocktail
Chill shaker
Fill a cocktail shaker with ice (about 1 cup).
Combine ingredients
Add 2 oz Teremana Reposado, 1/2 oz triple sec, 1.5 oz fresh grapefruit juice, 1/2 oz fresh lime juice and 1/2 oz hot honey to the shaker.
Shake
Dry-shake (shake without ice) for 10 seconds to better emulsify the honey, then add ice and shake vigorously for 12–15 seconds until well chilled.
Garnish
Garnish with a grapefruit twist or a thin grapefruit wheel and an optional lime wheel. Serve immediately.