Home Is Where the Heat Is
A cocktail where each sip provides something new to consider, thanks in large part to the presence of the capricious flavor of tamarind.
8ozDouble Rocks holds 8 oz of liquidOversized rocks glass built around one large cube.Build
| Lava salt, for the rim | |
| Cumin, for the rim | |
| Spicy Mezcal | 1 ½ oz45 ml1 oz30 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| Giffard banane du brésil liqueur | ¼ oz7.5 ml⅛ oz3.5 ml⅜ oz10 ml½ oz15 ml |
| fresh lime juice | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
| Manzanilla sherry | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
| Tamarind Syrup | ¾ oz20 ml½ oz15 ml1 oz30 ml1 ¼ oz35 ml1 ½ oz45 ml |
Rescaled to your 1 oz30 ml pour. Written around 1 ½ oz45 ml.
Already built on your 1 ½ oz45 ml pour.
Rescaled to your 2 oz60 ml pour. Written around 1 ½ oz45 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1 ½ oz45 ml.
Rescaled to your 3 oz90 ml pour. Written around 1 ½ oz45 ml.
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Preparations
Place sliced jalapeno in a bottle of mezcal and let it steep for 24 hours. Judge the number of jalapenos and the steeping time by your own spice tolerance. Strain before using or storing, and reserve the leftover jalapenos to garnish other cocktails or serve as a boozy and yummy snack.
Place ¼ cup tamarind pulp, 1 cup water, and 1 cup sugar in a saucepan and bring to a simmer, stirring to dissolve the sugar and incorporate the tamarind. Remove the pan from heat and let the mixture cool completely. Strain before using or storing.
Method
- Put lava salt and cumin in a dish and stir to combine. Wet the rim of the double rocks glass and coat it with the mixture.
- Add the rest to a shaker, fill it two-thirds with ice, and shake hard until cold.
- Strain over ice into the rimmed glass. Garnish with the dehydrated slice of jalapeno.
Mixology by Whiphttps://mixologybywhip.com/recipes/home-is-where-the-heat-is
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