This deliciously smokey cocktail was my now hubby's signature wedding drink, but so good we keep enjoying it today...perfect for relaxing at the end of a long day or for a fabulous celebration.
Author:
Lollygag
Ingredients
.5 oz. Mezcal
2 oz. Reposado Tequila
1/2 Lime-juiced
1 Tsp. Blood orange & lemon Oleo-Saccharum (see notes: for recipe if unavailable)
.5 oz.chili Tincture (see notes: for recipe if unavailable)
Oleo-Saccharum Ingredients
2 Blood Oranges
1 Lemons
3 Ounces of Cane sugar
Chili Tincture Ingredients
1/2 Serrano chili-Cleaned and de-seeded and roughly chopped
1/2 C. sugar
1/2 C. water
Garnish
Thinly sliced Blood Orange peel or a fresh lime peel leaf
Directions
Smoking Gun
Combine all ingredients in a shaker with cracked ice and shake vigorously.
Rim a martini glass with chili lime salt.
Poor in martini or coupe glass and garnish with a lime wheel or decorative Blood Orange slice.
Oleo-Saccharum
Peel both the lemons and oranges with a vegetable peeler and place in a sturdy bowl- keep the fruit to juice later.
Add the sugar and muddle together well.
Let them stand for 6-7 hours or overnight to allow the oils to release.
Once the sugars have extracted the oils from the peels, squeeze as much oil from the peels and remove peels.
Syrup an be stored in refrigerator for 2-3 weeks in an air tight container or mason jar.
Chili Tincture
Heat sugar and water over medium heat until the sugar dissolves.
Remove from heat and let cool.
Muddle your chili and simple syrup together, then store in an air tight mason jar or container for at least 24 hours-2 days preferred, but can last in the refrigerator for a few weeks- but the longer you leave the chili in , the spicier it will be!
Enjoy!
