Winter In Jalisco Recipe

Toast ancho

Lightly toast the torn ancho chile in a dry skillet over medium heat for 30–60 seconds until fragrant. Watch carefully to avoid burning.

Combine and infuse

Place the toasted ancho pieces and cinnamon stick into a small heatproof jar. Pour 4 oz light agave syrup over them, stir briefly to saturate, and seal the jar.

Steep

Let the mixture steep at room temperature for at least 4 hours, ideally 12–24 hours for deeper flavor. Taste after 4 hours and again later; the syrup should have a warm, slightly smoky chile note with cinnamon spice.

Strain and store

Strain the syrup through a fine mesh sieve or cheesecloth into a clean container, discarding solids. Store refrigerated up to 2 weeks. Yield: about 3–4 oz infused syrup (adjust quantities as needed).

Chill: If desired, chill an old fashioned glass by filling with ice and setting aside while you prepare the cocktail.

Build and stir: In a mixing glass, combine 2 oz reposado tequila, 0.5 oz ancho-cinnamon infused agave syrup, 2 dashes orange bitters, and 1 dash chocolate bitters. Add enough ice to fill the mixing glass.

Stir for dilution and chill: Stir the mixture with a bar spoon for 20–30 seconds (about 30–40 revolutions) until well chilled and slightly diluted.

Prepare glass: Discard the chilling ice from the old fashioned glass and place a single large ice cube in the glass.

Strain: Double-strain or fine-strain the stirred cocktail over the large ice cube to remove any small particles from the infused syrup.

Express oil and garnish: Hold a fresh orange peel over the glass, skin-side down, and firmly squeeze to express oils over the drink. Run the peel around the rim and drop it into the glass as garnish.

Finish: Optionally add a light grating of high-quality dark chocolate or a couple extra drops of chocolate bitters on top for aroma. Serve immediately.