Coming In Hot Recipe
made with Alvear Oloroso, Martini & Rossi Dry, Punt e Mes, and smoked chili
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Ingredients
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Ingredients
Method
Directions
- 1
Make smoked chili syrup (ahead of time)
In a small saucepan, combine 1 cup water, 1 cup granulated sugar, and 1 dried smoked chili pepper. Bring to a simmer and stir until the sugar dissolves, then simmer gently for 5-7 minutes. Remove from heat, cover and let steep 10 minutes. Strain the chili out and cool the syrup. You will use 15 ml (1 tablespoon) of this syrup for the cocktail.
- 2
Prepare and chill glass (optional)
If desired, chill a coupe or rocks glass in the freezer for a few minutes to ensure a crisp finish.
- 3
Combine the cocktail ingredients
In a shaker filled with ice, add 45 ml Alvear Oloroso Sherry, 30 ml Martini & Rossi Dry Vermouth, 15 ml Punt e Mes, 15 ml smoked chili syrup, and 5 ml fresh lemon juice.
- 4
Shake until well-chilled
Shake vigorously for 10-15 seconds to properly chill and dilute the mix.
- 5
Strain and serve
Double-strain the mixture into the prepared glass (coupe or rocks glass with a large ice cube). Garnish with a lemon twist or a light dusting of chili flakes if desired.
