1 1⁄2 oz Tequila (or Mezcal)
1⁄2 oz Aloe vera liqueur, Chareau
1⁄2 oz Dry white wine (see History)
3⁄4 oz Lime juice
1⁄2 oz Simple syrup
2 ds Hellfire Habanero Shrub, Bittermens (to taste)
1 sli Cucumber (as garnish)
Instructions

Shake, strain, rocks, garnish.

Notes

Cooling flavors playing off hot ones.

History

I've used a lot of semi-aromatic, high acid, herbaceous white wines here, to good effect. The original called for Marlborough Sauv Blanc, but I've also had good results with Loire Sauv, Franken Silvaner, and unoaked/modern styles of Verdejo.

Cocktail summary
Created by
Rafa García Febles, NYC.
Year
2018
Is the
author's original creation
Curator
Not yet rated
Average
5 stars
(1 rating)
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
From other users
  • Cayenne/ Chili H20, Muddled cucumber...etc
Similar cocktails
  • Companion — Light rum, Dry vermouth, Lemon juice, Honey syrup, Pear puree, Black peppercorns
  • Beach & Panorama #2 — Blended rum, Dry vermouth, Bitters, Absinthe, Lime juice, Grenadine, Basil, Lime peel
  • Sangre de Shiva — Tequila, Vin de pêche, Pimento bitters, Bitters, Lime juice, Simple syrup
  • Madiana — Martinique Rum, Fino sherry, Lemon juice, Cane syrup, Orange flower water, Lemon peel
  • Chan Chan — Light rum, Elderflower liqueur, Dry vermouth, Peychaud's Bitters, Lime juice, Simple syrup
  • Dead Last — Jamaican rum, Cappelletti Aperitivo, Apricot liqueur, Lime juice, Simple syrup
  • CINCO DE MAYO — Tequila, Crème de Fraise, Aromatized wine, Mezcal, Lemon juice, Agave syrup, Red Bell Pepper, Raspberry
  • Santa Rosa — Blanco tequila, Peach liqueur, Aromatized wine, Lemon juice, Agave syrup
  • Pompadour — Rhum Agricole, Pineau des Charentes, Lemon juice
  • PX Daiquiri — Rhum Agricole, Pedro Ximénez Sherry, Lime juice, Nutmeg
Comments