“This drink is based on an old North American drink called a Stone Fence, which was simply a mixture of applejack and hard cider,” says Ghost Donkey bartender Ignacio “Nacho” Jimenez. “Our version uses mellow reposado tequila and smoky mezcal blended with pomegranate and a chili-infused local apple cider.”
1 oz. reposado tequila (Jimenez uses Espolòn)
½ oz. mezcal (Jimenez uses Montelebos)
½ oz. pomegranate liqueur (Jimenez uses Pama)
4 oz. habanero-infused cider
Garnish: apple slice, pomegranate seeds
Combine all ingredients in a mug. Fill cup with ice and stir to chill. Garnish.
Habanero-Infused Cider: Place 1 gallon of apple cider in a Cambro and top with 15 habanero chilies, halved. After 1 hour, taste to see if it is spicy enough and stir batch. Let infuse more or less depending on preferred spice level. Strain the habaneros out of the cider and store in the refrigerator.
Ignacio “Nacho” Jimenez, Ghost Donkey, New York City
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