Source: Greg Lindgren, Rye.

Makes one cocktail

INGREDIENTS

1 1/2 ounces Cabana Cachaça
3/4 ounce lemon juice
3/4 ounce Ancho Chile syrup
1/2 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


PREPARATION

1. Combine all ingredients in mixing glass, add ice.
   
   
2. Shake and strain into a cocktail glass.

For the Ancho Chile syrup

1. 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.
   
   
2. 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.
   
   
3. 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.
   
   
4. 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.
   
   
5. Remove from heat. Let cool. Refrigerate. Should keep for a couple weeks.