Allow me to introduce one of my most exceptional cocktail creations—an exquisite fusion of smoky and fruity notes, expertly balanced between the realms of sweet and savory. The genesis of this concoction was sparked by a friend who shared an inspired recipe for candied jalapeños, a revelation that ignited my culinary creativity. Left with an abundance of the delectable syrup crafted from sugar, peppercorn, garlic, and apple cider vinegar, I embarked on a journey to craft a cocktail that would make the most of this unexpected resource.
This extraordinary elixir features a harmonious interplay of flavors, as the savory sweetness of the jalapeño syrup marries seamlessly with the smoky nuances of mezcal, all accentuated by the luscious profiles of strawberry and passionfruit. The result is a truly unique libation that promises to tantalize your taste buds and leave an indelible impression.
Oaxacan Candy
Recipe
Ingredients
Yield: 1 drink
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2 oz thyme infused mezcal
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3/4 oz strawberry purée
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3/4 oz passionfruit juice, unsweetened
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3/4 oz candied jalapeno syrup
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1/4 oz fresh ginger juice
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3 dashes of decanter bitters, or Ango
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3-4 candied jalalpenos and edible flower for garnish
Candied Jalapeños:
3 pounds jalapenos
2 cups apple cider vinegar
6 cups raw sugar
1/2 tsp turmeric
1/2 tsp celery seed
3 tsp granulated garlic
1 tsp cayenne pepper
1 tsp cracked black pepper
Instructions
Candied Jalapeños
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Wearing gloves, slice jalapeños into uniform 1/4 inch rounds. Remove seeds if you don't like too much spice
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In a large pot bring vinegar, sugar, turmeric, celery seed, garlic, cayenne, and cracked black pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes.
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Use a slotted spoon to transfer the peppers into clean, sterile jars.
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Bring heat up to a boil and boil the syrup hard for 6 minutes.
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Pour boiling syrup over jalapeños in jar. Save remaining syrup for cocktail.
Oaxacan Candy
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Add all cocktail ingredients except bitters in a shaker
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Fill with ice and vigorously shake
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Double strain over ice in a rocks glass
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Add bitters to the top of drink and garnish with edible flower and candied jalapeños
Buen Provecho
