July / Aug 2015
From Dan Clapson
From Rob Kaczanowski at Black Cloud Bitters.
2 oz. Mezcal
1/2 oz. Grand Marnier
1/2 oz. jalapeño simple syrup (recipe below)
4 dashes Black Cloud Charred Cedar bitters
Shake everything over ice and pour into a rocks glass. Top off with ice.
To make the jalapeño simple syrup:
put 1 c. water, 1 c. sugar and 1 jalapeño – halved and seeds removed – into a small pot and bring to a simmer on medium-high heat until the sugar dissolves. Remove from the heat, let sit for 5 minutes and strain into a container. Refrigerate when not using.