This cocktail was my very first blog post back on October 19th, 2020. It has become my signature cocktail with a (very) small cult following 😂. Back then I merely included a link to a WaPo article. Here, I lay out the method as I have (minimally) adapted it.
This cocktail hails from Founding Farmers Restaurant in DC and, despite the number of ingredients, is very well balanced with a combination of sweet, sour and heat. The infused tequila should be prepared 3-4 days in advance and keeps in the fridge for at least a month.
For One Cocktail
2 ounces infused reposado tequila*
4-6 clementines (tangerines or mandarins )
Jalapeño
1 ounce fresh lime juice
¾ ounce pineapple juice (or fresh if you feel so inclined)
¾ ounce Benedictine
¼ ounce agave or simple syrup (or more, to taste)
¼ ounce Luxardo Maraschino liqueur (somewhat optional though I always use it))
Orange peel, for garnish (optional)
Regular or spicy sugar (Espelette or other mild ground chili pepper & sugar) rim
*Infused tequila
Wash the clementines and score with a paring knife all the way around, 3 times, through the skin, and slightly cutting into the flesh
Wash and cut the jalapeño in half, longitudinally
Place the clementines into a large Mason/Bell jar
Fill the jar with the reposado tequila
Add either just one half or both halves of the jalapeño to the jar
Leave to rest for 3-4 days.
Taste the tequila daily (preferably before coffee in the morning 😂) to test for heat. Remove jalapeño when you have enough heat!
After 3-4 days, remove the clementines and peppers**, strain into a clean jar and store in the fridge for up to a month.
** The fruit will start to ferment and nothing good can come of that (speaking from experience 😂)
Shake & Dilute
Pour all liquid ingredients into shaker, mix and taste for sweetness. Add more Agave or SS as desired.
Add ice to shaker and shake vigorously. There's a lot of alcohol in this drink and dilution is key
Pour into a chilled coup with a sugar rim and large ice cube
If serving with a slice of orange peel, hold peel over glass with one hand, and a lighter, match or Crème Brûlée propane torch in the other. Twist or pinch the peel to express the oils, light with a flame so that charred oils deposit on the surface of the cocktail!!
