The Texan Cocktail Recipe
Make The Texan Cocktail 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 Flame-Smoke Finish
Method
Cocktail
Prepare glass
Place a rocks glass in the freezer for a few minutes or fill it with ice to chill while you build the drink. On a small plate, spread the smoked sea salt. Wet a segment of the glass rim with the orange peel (express oils then run peel around rim) and lightly dip the rim into the smoked sea salt to coat about half the rim. Return glass to freezer or set aside with fresh ice removed.
Combine ingredients
In a mixing glass or small cocktail shaker, add the rye whiskey (2 oz), mezcal (0.5 oz), sweet vermouth (0.75 oz), ancho chile liqueur (0.25 oz), agave syrup (0.25 oz), 2 dashes Angostura bitters, and 1 dash orange bitters.
Strain
Discard the chilling ice from the prepared rocks glass if present. Using a julep or Hawthorne strainer, strain the chilled cocktail into the prepared rocks glass over one large fresh ice cube or two large cubes.
Garnish
Express the oils of an orange peel over the surface of the drink by holding peel with outer skin toward the drink and giving a quick fold. Run the peel around the inside of the rim (noting the salted portion), then drop the peel into the drink as garnish.
Optional Flame-Smoke Finish
For a dramatic smoky finish (optional): hold a small sprig of rosemary (or a small piece of cedar bark) over the glass and briefly light it using a match or lighter. Allow it to burn for 1–2 seconds then extinguish so it smolders. Immediately cover the glass with a coaster or wide metal shaker tin for 5–8 seconds to trap smoke, then remove and carefully pour the cocktail into the smoked glass (or invert the glass over the cocktail briefly to infuse). Alternatively, place 0.5 oz high-proof spirit in a metal spoon, ignite briefly, and tip the flaming spirit into the drink to add caramelized notes—exercise caution, do not attempt by children, and keep a damp towel nearby.