As mentioned in last week’s missive on creativity, I recently concocted a new drink. We actually make up quite a few drinks at our house, most of which never make it on here because, even after two or three attempts, the majority aren’t worth writing down. It’s an occupational hazard that serves to make the ones that are worthwhile more fun to share.

Given that I had the Rosangel base selected for me by the nature of the competition, for this drink I launched straight into tasting the spirit and developing my notes on the flavor. The floral notes of the hibiscus come through most prominently on the nose, giving it a fruity, heady scent. The tequila’s flavor was not affected by the infusion as I had feared it might be; the warm bite of the agave is dominant, but there is a very subtle sweetness imparted by the port barrels and the faint sweet-tart tang of the hibiscus. Complex but very straightforward, it presents a unique challenge to the would-be mixologist: complement but don’t overwhelm.

With that in mind, I had a terrifically fun day at the grocery store in preparation for my experiments. Grapefruits, mangoes, peaches, kiwis, dried hibiscus, piloncillo, jalapeños, lemons, limes—I grabbed up pretty much anything that wasn’t nailed down with possible uses drumming through my head. Being a SoCal native, tequila is one of my favorite spirits; my gateway liquor, as I call it. Tequila turned me on to the serious side of spirits after years of cheap beer and even cheaper vodka. Fortunately, California’s markets are filled with a profusion of Latin ingredients from Mexico to the furthest tip of Chile, giving me an incredible array of choices. After my Leaving Las Vegas-style shopping spree, it was inevitable that I would manage to use nearly every dish and pan I own while juicing, simmering and shaking my way to the end result. And now, with those mountains of dishes vanquished, I can leave you with the end result: the Mojave Fix.

2oz Rosangel tequila
½oz Oloroso sherry
1oz piloncillo-hibiscus-chipotle syrup (recipe below)
1oz lemon juice
½oz club soda
orange flower water

Shake tequila, sherry, syrup and lemon juice over ice. Strain into a double old-fashioned glass filled with crushed ice and top with club soda. Sprinkle a few drops of orange flower water over the top and garnish with a lemon blossom.

Piloncillo-Hibiscus-Chipotle Syrup
1 cone piloncillo
¾ c dried hibiscus flowers
5 small-medium dried chipotle chiles (not in adobo)
2 c water

Bring water and piloncillo to a boil in a medium saucepan. Simmer until piloncillo is fully dissolved, remove from heat and add hibiscus and chiles. Let syrup steep for at least two hours, up to overnight. Strain through cheesecloth into a jar and refrigerate.

My big sticking point in the process of designing this cocktail was to avoid making it too sweet. I really enjoy the smoky, earthy flavor of tequila and wanted to showcase it balanced with the sweeter and more floral flavors in Rosangel. Once I had tinkered the syrup to my specifications—smoky and tangy—I settled into the type of drink I wanted, which was one built over crushed ice. I settled on a traditional fix, which is composed of spirit, juice, sugar in the form of syrup, and water, the composition of which melded the flavors and lightened up the spice and tartness into what I had envisioned. Hopefully you’ll like it too.

Like this? We also suggest:

• Sherry Cocktail — brandy, cherry, cocktail, grenadine, lemon, orange, sherry
• Flor de Jalisco — cocktail, lemon, marmalade, orange, tequila
• Watermelon Margarita — cocktail, lime, party, tequila, triple sec, watermelon
• Speaking in Tongues — amaro, bitters, cocktail, lemon, mezcal, strawberry
• Blood Orange Margarita — blood orange, cocktail, Cointreau, halloween, lime, tequila

Share This Post

Hide Sites