Something Wicked Recipe

Combine and infuse

Place the 2 oz thinly sliced raw beef into a clean 16–24 oz glass jar. Add the 8 oz high-proof Texas rye whiskey. Ensure the beef is submerged. Seal the jar and refrigerate for 24 hours (for a subtle wash) up to 48 hours (for stronger savory character). Gently invert the jar once or twice during this time.

Strain and clarify

After infusion, strain the whiskey through a fine-mesh sieve lined with several layers of cheesecloth or a coffee filter into a clean container to remove solids. For clearer spirit, pass through a fresh coffee filter or use a chill-and-skim method: refrigerate the strained spirit for several hours so fats solidify, then skim off solidified fat and filter again. Label this as 'beef-washed Texas rye' and reserve at least 2 oz for the cocktail.

Combine 1/2 cup sugar and 1/2 cup water in a small saucepan. Add the torn dried chile and 1/4 tsp cracked black pepper. Bring to a gentle simmer over medium-low heat, stirring until sugar dissolves. Simmer for 3–4 minutes to extract chile flavor. Remove from heat and cool to room temperature, then strain out chile and refrigerate in a sealed jar. Keeps up to 2 weeks. Use 1/2 oz per cocktail.

Chill a lowball/rocks glass by filling with ice or placing in freezer for a few minutes.

Prepare smoker or smoking station: place a small metal or heatproof bowl or smoker tray. Add a pinch of mesquite wood chips and have a torch or smoking device ready. Alternatively use a smoking gun with mesquite wood.

In a mixing glass filled with ice, combine 2 oz beef-washed Texas rye, 3/4 oz freshly brewed espresso (or strong cold brew concentrate), 1/2 oz chili-spiced simple syrup, and 2 dashes mesquite-smoked aromatic bitters. Stir briskly for 20–30 seconds until well chilled and slightly diluted.

Discard ice from chilled rocks glass and place the large ice cube in the glass.

Strain the stirred cocktail over the large ice cube into the chilled glass.

Smoke the cocktail: ignite the mesquite chips briefly and capture smoke under an upturned mixing glass or cloche over the drink for 15–30 seconds to impart a light mesquite aroma. If using a smoking gun, direct smoke into a covered glass around the drink and let sit for 20–30 seconds before removing the cover.

Express an orange peel over the drink: hold peel over glass and squeeze to spray oils across surface, then rub the rim with the peel and drop it into the drink. Garnish with three toasted coffee beans on the ice.

Serve immediately. The drink should present savory umami from the beef-wash, warm coffee and chili spice, and a dry mesquite smoke finish.