Conejo Loco Recipe

Mix honey and yogurt

In a small bowl, whisk together 2 oz whole-milk yogurt, 1 oz honey and 0.5 oz warm water until smooth and homogenous.

Acidify to curdle

Add 0.25 oz fresh lemon juice to the yogurt-honey mixture, whisk once to combine, then let sit 3–5 minutes. Curds should begin to form as the proteins coagulate.

Clarify (milk-wash)

Line a fine-mesh sieve with a double layer of cheesecloth (or coffee filter) over a measuring cup or bowl. Pour the curdled mixture into the lined sieve and allow the clear whey to drain into the bowl. Gently press with the back of a spoon to extract as much liquid as possible. You should end up with a translucent, slightly golden clarified honey-yogurt liquid (approx. 1–1.5 oz). Chill in the fridge until ready to use. Save solids or discard.

Combine base spirits

In a cocktail shaker, add 1.5 oz 400 Conejos mezcal, 0.5 oz Ron Colón banana oleo, 0.5 oz Amontillado Sherry, and 0.25 oz Tempus Fugit banana liqueur.

Add citrus and clarified honey-yogurt

Add 0.75 oz fresh lemon juice and 1 to 1.5 oz of the clarified honey-yogurt liquid to the shaker. The clarified liquid will add body, sweetness, and a silky texture without cloudiness.

Dry shake

Without ice, seal the shaker and shake vigorously for 10–15 seconds to emulsify the clarified honey-yogurt with the spirits and citrus.

Wet shake

Add a generous handful of ice (about 1 cup) to the shaker and shake hard for 12–15 seconds, until the shaker is very cold and well diluted.

Double strain

Double-strain the cocktail through a fine mesh strainer into a chilled Nick & Nora or coupe glass to remove any tiny solids or ice shards for a silky presentation.

Lightly grate fresh nutmeg over the surface of the cocktail—one medium grating—to add warm aromatic top notes. Float a banana chip or dehydrated banana slice on the rim or surface as a visual cue to the banana flavors.

Serve immediately. The clarified honey-yogurt gives the drink a smooth mouthfeel and a clear appearance; aroma comes from mezcal smoke, Amontillado nuttiness, banana from both oleo and liqueur, and the warming nutmeg.