Friday, August 03, 2012
The name "One in Twenty" references the famed possibility that you never know when a Padrón pepper is going to be fiery hot.
One in Twenty
2 medium Padrón peppers
1/2 ounce fresh squeezed lime juice
1 1/2 ounces Los Azulejos silver tequila
1/2 ounce ginger infusion
3 dashes of The Bitter Truth xocolatl mole chocolate bitters
• Combine Padrón peppers and lime juice in a pint glass and muddle. Then add tequila, ginger infusion, bitters, ice and shake well. Fine strain into a coup or martini glass and garnish as desired.
2 cups unpeeled, washed, fresh ginger, roughly chopped
2 cups sugar
6 cups water
• Process ginger chunks in a food processor or blender until finely chopped. Place in a large pot. Add sugar and water to the pot and stir. Bring to a boil slow then reduce to a simmer over medium-low heat and cook for one hour until a rich syrup is created. Strain the syrup twice through cheese cloth or a sieve into a large jar or bottle. Refrigerate.
The cocktail pictured is garnished with a borage flower.
Ginger infusions and syrup are available at any fine liquor store.