Nacho Cocktail from Bar Amá

bar amaA ­chili ­pepper–flecked­ shrub­ adds­ a­ tangy, ­sweet ­heat­ to ­this ­taco-ready­ tequila­ drink.

2­ oz. ­blanco ­tequila
½­ oz.­ Campari
¾­ oz. ­chili-lime­ shrub
½­ oz.­ fresh­ lime ­juice
½ oz. ­fresh ­lemon­ juice
½­ oz. ­rich­ honey ­syrup­ (3:1)
Tools: shaker
Glass: ­rocks

Combine­ all ­of the ingredients­ in ­a ­shaker,­ shake ­with ­ice­, then ­pour­ unstrained­ into­ a­ rocks ­glass.

Chili-Lime Shrub
3 ­limes,­ sliced
2 ­cups ­apple­ cider­ vinegar
Large­ pinch­ of­ toasted­ chili­ flakes
2 ­cups­ granulated ­sugar
Pinch­ of­ salt

Combine­ the­ limes,­ vinegar ­and­ chili­ in ­a ­covered­ container­ and ­let­ sit­ at­ room ­temperature ­for ­2-5­ days­ until ­level ­of ­desired­ spiciness­ is­ reached. ­Place ­the ­mixture­ in ­a­ medium­ saucepan­ (reserve ­the ­container­ with ­any ­chili ­flakes ­that ­have­ settled, ­as­ you ­will ­pour ­the ­final­ shrub ­back ­into­ this),­ add­ sugar ­and­ bring ­to ­a ­boil ­over ­medium-high­ heat. ­Remove ­from ­heat ­and ­remove­ the ­limes ­(do ­not­ strain ­out ­the ­chili­ flakes). ­Pour ­the ­shrub ­back­ into ­the­ original­ container,­ and ­let ­cool ­to­ room ­ temperature. Keep ­refrigerated ­for ­up­ to ­2 ­weeks.­
Josef Centeno and Jeremiah Doherty for Bar Amá, Los Angeles

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