Sour Sancho Recipe

Whisk cocoa powder, cane sugar, ground cinnamon, chili powder and salt in a small heatproof bowl. Add the hot water a little at a time and whisk until smooth and syrupy. Let cool to room temperature. Store in a jar in the refrigerator for up to 2 weeks.

Make and cool syrup

Combine sugar and water in a small saucepan over medium heat. Stir until sugar is fully dissolved and the mixture comes to a gentle simmer. Remove from heat, add whole dried chiltepin peppers, and let steep for 30–45 minutes, tasting after 20 minutes to judge heat level. For a moderate spice, 6 peppers for 30–45 minutes works well; steep longer for more heat.

Strain out the peppers and transfer syrup to a clean bottle. Chill before using. Keeps refrigerated for about 2 weeks.

If using egg white: dry shake (no ice) the egg white with the chiltepin syrup (0.5 oz), Aztec chocolate syrup (0.5 oz) and lime juice (0.75 oz) in a cocktail shaker for 15–20 seconds to build foam and emulsify.

Add Tailwind gin (2 oz) to the shaker, then fill with ice. Shake vigorously for 12–15 seconds until well chilled and the shaker is frosty.

Double-strain into a chilled coupe or Nick & Nora glass to remove small ice shards and any solids.

Finish by grating a little dark chocolate over the foam, float a dried chiltepin or place a fresh chiltepin on the rim, and garnish with a lime wheel or twist.

If not using egg white: combine all liquid ingredients (gin, lime juice, Aztec chocolate syrup, chiltepin syrup) with ice in the shaker, shake vigorously, strain into a rocks glass over one large ice cube or into a coupe, and garnish as above.