Mezcal Cocktails Juquila

Juquila

Bartender: Raul Yrastorza
Bar: Red Car Bar at Cole's

Glass: Double old-fashioned, 9.6 ounces
Color: Deep amber
Quote: “Named after the Virgen de Juquila, a deity who watches over the village at Santa Catarina, Mexico, protecting it, healing the sick and making wishes come true.”

2 small dried red chilies
4 barspoons of balsamic syrup* (recipe follows)
2 ounces Del Maguey Chichicapa mezcal
1 dash Fee Brothers Rhubarb Bitters
Juice of a quartered lime
Medium strawberry, halved

*Balsamic syrup: In medium pot, combine 1 ½ cups sugar and ½ cup water on medium-high heat, stirring until sugar is dissolved. Continue to cook until water evaporates, leaving caramelized sugar the color of dark amber. At the same time, in a separate saucepan, simmer 1 ½ cups balsamic vinegar. When caramelized sugar is ready, add balsamic vinegar and stir over medium heat for 5 minutes. When syrup is slightly thickened, remove from heat. Create an ice bath in a large bowl and transfer syrup to smaller bowl and place in the ice bath. Once cooled, transfer to a small bottle and refrigerate. Keeps up to 6 months.

In a mixing glass, muddle 1 chili, ½ strawberry, balsamic syrup, mezcal, bitters and lime juice. Shake. Double strain over ice into double old-fashioned glass with cracked ice or one solid ice cube. Garnish with ½ strawberry and whole dried chili.

Video by Nicholas Peterson