La Familia Recipe
rye, apricot, aperol, lime, oaxacan hot honey, mint
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Ingredients
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Cocktail
Garnish
Oaxacan hot honey syrup (prepare ahead)
Method
Oaxacan hot honey syrup (prepare ahead)
- 1
Make syrup
Split the dried guajillo or ancho chile, remove seeds if you want milder heat, and tear into pieces. In a small saucepan combine 0.5 cup honey and 0.5 cup water over medium heat. Add the dried chile pieces and bring just to a simmer, stirring to dissolve the honey. Reduce heat and simmer gently 5 minutes to infuse. Remove from heat, stir in 0.25 tsp chipotle in adobo if using and 1 tsp lime zest. Let steep, covered, 20–30 minutes until desired heat and flavor are achieved. Strain out chiles and solids, cool. Store in a sealed jar in the refrigerator up to 2 weeks.
Cocktail
- 2
Muddle mint
In a cocktail shaker, add 6 fresh mint leaves and 0.5 oz fresh lime juice. Gently muddle the mint just to bruise the leaves and release aroma — avoid pulverizing so you don't get excessive bitterness.
- 3
Combine ingredients
Add 2 oz rye whiskey, 0.75 oz apricot liqueur, 0.5 oz Aperol, 0.5 oz Oaxacan hot honey syrup, and 2 dashes bitters (if using) into the shaker with the muddled mint. Add a large handful of ice (about 1 cup).
- 4
Shake
Seal the shaker and shake vigorously for 12–18 seconds until the outside of the shaker is frosty and well-chilled. This chills and dilutes to balance the honey and spirits.
- 5
Double-strain
Double-strain the cocktail through a fine mesh strainer into a chilled rocks glass over one large ice cube or into a coupe if you prefer served up. Double-straining catches broken mint bits and any solids from the syrup.
- 6
Garnish and finish
Express a lime twist over the drink to release oils and rim the glass lightly if desired. Slap a mint sprig between your palms to wake the aromatics and place it atop the drink. Add a lime wheel on the rim. Optionally finish with a tiny pinch of smoked sea salt on the surface to contrast the honey and highlight the Oaxacan smoke.
