Nacho Cocktail from Bar Amá

RECIPE: Josef Centeno and Jeremiah Doherty for Bar Amá, Los Angeles

Photo: Dylan + Jeni

June 10, 2020

A chili pepper–flecked shrub adds a tangy, sweet heat to this taco-ready tequila drink by Bar Amá.

Ingredients

2 oz. blanco tequila
1/2 oz. Campari
3/4 oz. chili-lime shrub
1/2 oz. fresh lime juice
1/2 oz. fresh lemon juice
1/2 oz. rich honey syrup (3:1)
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Chili-Lime Shrub
3 limes, sliced
2 cups apple cider vinegar
large pinch of toasted chili flakes
2 cups granulated sugar
pinch of salt

Tools:shaker
Glass:rocks

Preparation

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

Chili-Lime ShrubCombine 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.