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With a name that translates to “the flame,” you can bet you’ll find a fiery kick in this chipotle-spiked sipper.
1 1/2 oz. pisco
1/2 oz. Bénédictine
1/2 oz. dry vermouth
1/2 oz. salted chipotle syrup (see below)
1/2 oz. fresh lime juice
Dash of blanco mezcal
Ice cubes
Tools: shaker, strainer
Glass: coupe
Combine all ingredients in a shaker with ice. Shake and strain into a chilled coupe.
Salted Chipotle Syrup
8 oz. Demerara sugar
6 oz. of water
1 Tbsp. sea salt
2 medium-size chipotle peppers, cleaned of seeds, stem and membrane
In a medium saucepan, heat the sugar, salt and water together until the sugar dissolves. Add the peppers and bring the mixture to a light simmer. Cover and simmer for 30 minutes. Allow to cool, then strain through a double layer of cheesecloth into a clean glass jar and keep refrigerated for up to one month.
Inoteca Liquori Bar, New York City
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