Restaurants›Ghost Donkey›Stone Wall Recipe

Stone Wall Recipe

Inspired by Ghost Donkey
Time15m
Serves1

espolon reposado, montelobos mezcal,pama pomegranate, habanero cider

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Ingredients

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Cocktail Base

Habanero Cider Topping & Syrup

Garnish

Ice

Method

Habanero Cider Topping & Syrup Preparation

1

Make quick habanero cider (if you don't have ready-made)

Warm 1 cup apple cider gently in a small saucepan until steaming (do not boil). Add 1 thinly sliced small habanero (seeds in for more heat, seeds removed for milder) and remove from heat. Let steep 10–20 minutes to infuse heat and flavor. Strain through a fine mesh and chill. Use for the topping and for making habanero simple syrup if desired.

2

Optional habanero simple syrup (2:1)

Combine 2 parts granulated sugar with 1 part warm habanero cider (or water + a few drops habanero tincture) and stir until sugar dissolves. Cool before using. Amount above assumes a very small addition to the cocktail; reserve remainder refrigerated for other drinks.

Build the Cocktail

3

Chill the serving glass (old-fashioned/rocks glass) by filling with ice and setting aside while you mix, or place in freezer briefly.

4

Discard the chilling ice from the glass, and optionally rim a portion of the glass with flaky or smoked salt: rub the lime wheel around the glass lip and dip lip in salt. Leave whole or partial rim as desired.

5

In a cocktail shaker, add Espolón Reposado (1.5 oz), Montelobos mezcal (0.5 oz), PAMA pomegranate liqueur (0.5 oz), fresh lime juice (0.5 oz), and habanero simple syrup (0.25 oz). Add a small handful of ice.

6

Shake vigorously for 10–12 seconds until well chilled and slightly diluted.

7

Place a large ice cube (or a few fresh cubes) into the prepared rocks glass.

8

Double-strain the shaken mixture over the ice into the glass to remove any pulp or seeds.

9

Gently float the chilled habanero apple cider (2 oz) on top of the cocktail by pouring it over the back of a bar spoon so the cider rests as a bright spicy top layer. This keeps the smoky tequila/mezcal base distinct from the spicy-sweet cider.

10

Garnish with a thin lime wheel rested on the rim and scatter a teaspoon of pomegranate arils on top of the cider layer. If you rimmed with salt, ensure the lime wheel sits where the rim is salted.

11

Serve with a short stirring pick or straw so the guest can gently combine layers before drinking to taste.