Puebla Old Fashioned
Warm, spiced, slow-burning — cocoa, dried chile and cinnamon unfurl from the agave smoke. A split base of Somos Pecadores and Sabia Maria, tied back to Puebla with Ancho Reyes and mole bitters. The Mextapas closer to a long evening, stirred over a single rock.
Ingredients
- 30mlSomos Pecadores Espadín Joven mezcal
- 20mlSabia Maria Espadín Joven mezcal
- 15mlAncho Reyes (original red) chile liqueur
- 5mlAgave syrup (1:1 light agave nectar to water)
- 2 dashesAngostura aromatic bitters
- 1 dashBittermens Xocolatl Mole bitters
- 2 dropsSaline solution (20% — 20g sea salt dissolved in 80ml water)
- —Expressed orange peel and a short Mexican canela cinnamon stick, to garnish
Method
- Combine both mezcals, Ancho Reyes, agave syrup, Angostura and Bittermens mole bitters in a mixing glass.
- Add the saline drops. The salt does not make the drink salty — it lifts the spice and softens the heat.
- Fill the mixing glass with cubed ice and stir slowly for thirty seconds. Aim for a final temperature around minus four and proper dilution. Ancho Reyes is intense; under-stir it and the drink will feel hot rather than warm.
- Strain over a single large rock (5cm cube, clear ice if you have it) in a chilled old-fashioned glass.
- Express an orange peel over the surface and drop it in. Lay a short cinnamon stick across the rim. Optional: dust one edge of the rim with dried ancho powder.