City Palate

The Harvest Issue - September October 2017

Smokin Heat
Smokin’_Heat

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.