Short Rib

2 oz Blanco tequila (jalapeno infused, see note)
3⁄4 oz Lime juice
1 oz Simple syrup
3⁄4 t Pomegranate molasses
Instructions

Shaken, double strained into coupe, no garnish.

Notes

I used 2 big jalapeño slices, with seeds, per 2oz of Don Julio Anejo Tequila infused for 1 or 2 days. Gives a nice pepper flavour but no heat . Once I left the infusion or over a week and it was too hot for me to handle, so just taste your infusion and decide based on your taste. Might try with agave nectar instead of simple syrup.

Cocktail summary
Created by
Phil Ward
Year
2008
Is an
authentic recipe
Reference

Death & Co

Curator
Not yet rated
Average
4.5 stars
(2 ratings)
YieldsDrink
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