Without a doubt we fall into the pretty-damned-unsophisticated camp when it comes to most adult libations.
Probably influenced by lifelong exposures to (and our enthusiastic embrace of) the cuisine of the southwest (unabashedly including Tex-Mex) we tend to reach for tequila when it’s time to entertain or accompany a nice, spicy meal.
Tequila is clearly no longer the red-headed step child of spirits in our country, and with better and better tequilas (and mescals) more readily available and seen not only as worthy cocktail ingredients, but as libations to be sipped and savored when the time calls.
Chi Wulff tribe member Eric K. from Albuquerque sent this one in a couple of weeks ago – how could you not try a cocktail with this name?
Worth making some fresh chili-salt for; I had some guajillo, a single arbol and some chipotles in the pantry and the combination was perfection. Stem and seed the chiles, grind in a blender and add coarse kosher salt until it looks right.
And if you’re feeling really adventurous, grab a pomegranate and make your own grenadine.
You won’t need a blindfold for this firing squad.
2 ounces blanco tequila (the original recipe used Noble’s Crystal)
1 ounce Grenadine
.75 ounce fresh lime juice
2 dashes Bittermens Xocolatl Mole BittersChili salt to rim the glass
Pour all ingredients in an iced shaker; shake like mad.
Strain into a chili-salt rimmed glass over new ice, add a lime wedge to dress things up.
Enjoy.
