Banga Factory Recipe

Char and infuse poblano

Char the poblano: place the poblano pepper directly over a gas flame or under a hot broiler, turning until the skin is blackened and blistered on all sides (about 6–8 minutes). Transfer to a bowl and cover with plastic wrap or a sealed container to steam for 10 minutes. Peel off the blistered skin, remove seeds and stem, and roughly chop 1/4 of the pepper (reserve remaining if you want more heat).

Make poblano simple syrup

In a small saucepan combine 1/2 cup water and 1/2 cup sugar. Add the chopped charred poblano. Bring to a gentle simmer, stirring until sugar dissolves. Remove from heat and let the pepper steep for 30 minutes to impart flavor. Strain through a fine mesh sieve, pressing on solids to extract liquid. Store syrup in the refrigerator; measure 1/2 oz for the cocktail.

Make quick kumquat kosho (if you don't have pre-made)

Finely mince 2 kumquats (including thin peel), 1/4 tsp kosho or yuzu kosho if available, and a small pinch of sea salt. Add a tiny sliver of minced chile or a pinch of chile flakes if you want extra heat. Mash into a paste with the back of a spoon. Use 1/2 tsp of this paste for the cocktail. (Alternatively use 1/2 tsp store-bought kumquat kosho.)

Combine ingredients

In a cocktail shaker, add 2 oz paladar tempranillo tequila, 0.75 oz fresh lime juice, 0.5 oz poblano-infused simple syrup, 0.25 oz dry vermouth, 0.5 tsp kumquat kosho, and 2 dashes aromatic bitters.

Dry shake (optional)

If you used a fresh-kumquat kosho paste, first dry-shake (no ice) vigorously for 10–12 seconds to emulsify the paste with the tequila and lime.

Shake with ice

Add ice to the shaker (about 1 cup) and shake vigorously for 12–15 seconds until well chilled and diluted.

Strain

Double-strain the cocktail into a chilled coupe or rocks glass over a large ice cube, depending on preference. Use a fine mesh strainer to catch any kumquat solids from the kosho.

Express oils from one kumquat half over the drink and rub the rim lightly with the peel. Thread a thin slice or wheel of kumquat onto a pick and lay across the glass or float it on top. For a smoky accent, lightly torch the reserved poblano skin pieces and drop one briefly into the glass to release aroma (optional). Serve immediately.