Murder by Numbers, A Raicilla Cocktail
RECIPE: Noah Small for Empellón Taqueria, New York City
Photo: John Valls
A rich mix of raicilla, pomegranate, and coffee.
Flavors of pomegranate and coffee give this raicilla cocktail grip, not unlike a great Cabernet, explains Empellón corporate beverage director Noah Small.
Ingredients
- 1 1/4 oz. raicilla (Empellón uses La Venenosa)
- 3/4 oz. pomegranate juice
- 3/4 oz. fresh lemon and lime juices (a 50:50 mix)
- 1/2 oz. coffee liqueur (Empellón uses Mr. Black)
- 1/4 oz. pomegranate liqueur (Empellón uses Pama)
- 1 drop Angostura bitters
- Tools:shaker, strainer
- Glass:coupe
Preparation
Shake all of the ingredients with ice, then strain into a chilled glass.