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This cachaça cocktail gets a peppery boost thanks to the addition of chile-spiked Ancho Reyes.
1 1/2 oz. cachaça
1/2 oz. Ancho Reyes chile liqueur
3/4 oz. fresh lime juice
1/2 oz. coconut syrup
Tools: shaker, strainer
Garnish: lime wheel
Combine all ingredients and shake with ice. Strain into an ice-filled glass and garnish.
20 oz. coconut purée
20 oz. cane sugar
5 1/3 oz. hot water
1 tsp. kosher salt
1 tsp. xanthan gum (as a thickener)
Add the sugar to a stockpot over medium-high heat to slightly caramelize (taking caution to not let it burn). Reduce the heat to medium and whisk in the coconut purée, then thehot water and salt. Add xanthan gum by pouring through a basket strainer to disperse properly (xanthan can clump up if poured in all at once). Let simmer for about 15 minutes; remove from heat and let cool to room temperature before bottling. Keep refrigerated for up to 1 week.
Dirty Habit, San Francisco