Sol Rojo Recipe
Cimarron tequila blanco, lime, blood orange, chile ancho, Siete Misterios mezcal
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Ingredients
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Cocktail
Garnish
Method
Cocktail
- 1
Prepare ancho chile syrup (make ahead)
Combine 1 cup water, 1 cup granulated sugar, and 2 ancho chiles (stemmed, seeded, torn) in a small saucepan. Bring to a simmer, stirring until sugar dissolves. Simmer 8–10 minutes to infuse, remove from heat, cool, and strain out chiles. Store refrigerated up to 2 weeks. For a milder syrup use 1 chile; for spicier, leave seeds or add a pinch of chile flakes.
- 2
Rim the glass
On a small plate mix toasted ancho chile powder and coarse salt. Rub a cut lime wedge around the rim of a chilled rocks glass, then dip the rim into the chile-salt mixture to lightly coat. Set glass aside.
- 3
Shake the cocktail
In a cocktail shaker add Cimarron tequila blanco (1.5 oz), Siete Misterios mezcal (0.5 oz), fresh lime juice (0.75 oz), fresh blood orange juice (1 oz), ancho chile syrup (0.5 oz) and agave syrup (0.25 oz) if extra sweetness is desired. Add one dash bitters if using. Fill shaker with ice (about 6 pieces). Secure lid and shake vigorously for 12–15 seconds until well-chilled.
- 4
Strain and serve
Double-strain the contents into the prepared rocks glass over one large ice cube or fresh ice. This yields a clean, slightly pulpy drink without seeds or chile bits.
Garnish
- 5
Express the oils of the blood orange wheel over the cocktail by holding the wheel skin-side down and giving it a light squeeze, then drop the wheel into the glass or rest it on the rim. Optionally dust a tiny pinch of toasted ancho powder over the top for aroma.