Our Drink of the Week titled Soul on Fire created by bartender Jes Gutierrez Switaj for the Santo Tequila Transcend the Ordinary Cocktail Competition.
“My first love is cooking, from which my love for cocktail crafting evolved,” says Jes of the drink’s inspiration. “My spice rack holds likely every spice you’ve heard of and lots more. I approach my cocktail creation the same way I approach cooking. Let your flavors lead you and you can end up with some delicious art. My spices are like magic potions and powders to me, and I try to use them whenever I can. I wanted the cocktail to be an experience for all the senses. The spice of the peppers leaves your lips tingling, the kind of heat only more heat can quell. The lingering Palo Santo and mandarin oils transport the mind. The drink’s bright golden hue is like the blinding desert sun. An adventure for the palate all in one glass.”
To view more competition entries or to enter Santo’s Transcend the Ordinary Cocktail Competition for a chance to win cash prizes enter here.
Soul on Fire
Ingredients:
- 1 ½ oz. Chocolate Milk Washed Santo Mezquila*
- 1/2 oz. Chili-infused Cognac**
- 1 oz. Mandarin Orange Juice
- 1/2 oz. Coriander Syrup***
- 6 drops Salted Cacao Bitters
- Squeeze lemon
- Palo Santo Smoke
Preparation: Rim glass by lightly brushing with some coriander syrup and then sprinkle with ****mandarin salt. Combine cocktail ingredients in mixing glass with ice. Stir until well chilled. Strain into glass over 1-2 large chunks of clear ice. Smoke cocktail with Palo Santo before serving.
*Chocolate Milk washed Santo Mezquila:
In a glass container combine 2 oz. chocolate milk and ¼ teaspoon cocoa powder. Slowly pour in 6 oz. Santo Mezquila. Allow mixture to rest for anywhere from 2 hours to overnight, refrigerated. Fine strain through a coffee filter until clear before using.
**Chili-infused Cognac:
Ingredients:
- 4 oz. cognac
- 1/4 teaspoon Szechuan Peppercorns
- 1 Tablespoon dried Ancho Chili pieces
- 1 dried Chili de Arbol, crushed
Preparation: Combine ingredients in a small jar. Shake and allow to infuse for minimum 3 hours. Stain contents before using.
***Coriander Syrup
Ingredients:
- 1/4 cup Whole Coriander Seeds
- 1 cup water
- 3/4 cup sugar
Preparation: Combine water and sugar in a saucepan. Stir over medium heat until sugar dissolves. Add coriander and simmer for about 15 minutes, stirring occasionally. Remove from heat and allow seeds to rest in syrup until completely cooled. Strain, bottle and refrigerate.
****Mandarin Salt
Dehydrate peel of one mandarin orange, with a much pith removed as possible. Grind dried peel and 1 heaping teaspoon sea salt in coffee grinder until pulverized.
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Source: Mixology News