Greg Lindgren, Rye.
Makes one cocktail
1 ½ ounces Cabana Cachaça
¾ ounce lemon juice
¾ ounce Ancho Chile syrup
½ ounce pureed Watsonville Strawberries (or muddle 2 fresh strawberries right in the glass)
Ancho Chile syrup
½ lb Tierra Vegetables dried Ancho Chiles
1 lb organic Sugar
½ gallon of water
- Combine all ingredients in mixing glass, add ice.
- Shake and strain into a cocktail glass.
For the Ancho Chile syrup
- Remove any seeds and stem material from dried chiles. Coarsely chop the peppers. In a medium pot bring 2 cups of water to a boil. Add Ancho peppers. Reduce heat to medium let peppers simmer for 3 minutes, stirring occasionally.
- Add ½ lb of sugar, and another 2 cups of water, stir and let mixture simmer for 5 minutes, skimming the surface with a spoon occasionally. Remove from heat, transfer to a blender or food processor.
- Blend the mixture until peppers are evenly mixed in the syrup, (about 2 minutes). Strain mixture through a semi-fine metal strainer. Save the solids which can be used as a relish.
- Return the liquid to the pot and bring back to a simmer. Add remaining sugar and water. Let simmer until water has reduced somewhat (about 5 minutes). Skim the surface with a spoon occasionally.
- Remove from heat. Let cool. Refrigerate. Should keep for a couple weeks.
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