High Noon Recipe
Make High Noon Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Honey-ginger syrup (makes ~6 oz)
Method
Honey-ginger syrup
- 1
Make syrup
Combine 0.75 cups honey and 0.75 cups water in a small saucepan. Add the sliced fresh ginger. Warm over medium heat, stirring until the honey fully dissolves and the mixture comes to a gentle simmer. Reduce heat and simmer for 5 minutes to infuse the ginger. Remove from heat and let cool to room temperature, steeping 10–15 minutes for a stronger ginger note. Strain out the ginger and transfer the syrup to a clean jar. Refrigerate — syrup will keep up to 2 weeks.
Cocktail
- 2
Prep
Chill a coupe or rocks glass in the freezer or fill it with ice water to chill while you build the cocktail. Cut a blood orange wheel for garnish and, if using, prepare candied ginger or dehydrated lime zest.
- 3
Shake
Fill a cocktail shaker with ice. Add 2 oz reposado tequila, 0.75 oz freshly squeezed lime juice, 1 oz blood orange juice, 0.5 oz honey-ginger syrup, 0.5 oz Aperol, and 2 dashes Angostura bitters. Seal the shaker and shake vigorously for 12–15 seconds until well chilled (shake longer if using a metal shaker to get proper frost).
- 4
Strain
Discard ice or water from the chilled glass. Double-strain the mixture into the chilled coupe or a rocks glass over fresh ice using a fine mesh strainer to remove ice shards and any pulp. If you prefer a lighter, slightly spritzed finish, top with ~1 oz club soda and gently stir once.
- 5
Garnish & serve
Float a blood orange wheel on the surface and finish with a small piece of candied ginger or a sprinkle of dehydrated lime zest on the rim. Serve immediately.