Walk the Palenque (Quinn Taylor)
By: Quinn Taylor
Inspired by my recent trip to the Sombra palenque, this cocktail is bright, spicy and sour. It expresses the leathery smoke and vegetal funk of Espadin mezcal on the finish and lingers on the palate with a slight tickle on the tongue.
Ingredients & Method:
- 2 1/4 oz chamomile infused Sombra Mezcal*
- 1/2 oz house made ginger syrup*
- 1/4 oz honey turmeric water*
- 1/4 oz yuzu syrup
- 1 oz lemon
Shake hard with ice, double fine strain into chilled coupe. Mist with mezcal, express lemon oil & place on cocktail pick to create a sword and garnish.
*Chamomile infused Mezcal:
- One chamomile tea bag (or one tea scoop of loose leaf or wild chamomile) per 5 ounces of Mezcal.
Place tea in mason jar with mezcal and shake then let sit for a few hours. Infusions may vary so taste as you go. Once the desired infusion has been achieved (mine took 6 hours) strain through cheesecloth and double fine mesh strainer.
*Spicy Ginger Syrup:
- 1/2 cup peeled & grated fresh ginger (make sure to get all the ginger juices into pot after grating)
- 1 cup water
- 1 cup granulated sugar
Place ingredients in a pot over high heat and stir until just before boiling. Remove from heat and let chill fully before straining syrup through a fine mesh and cheesecloth.
*Turmeric Honey Water:
- 1/8 tsp turmeric
- 1/4 cup honey
- 1/8 cup water
- 1 drop orange blossom water
Place ingredients on stovetop on medium heat. Stir until honey is dissolved. Do not boil. Strain through double fine mesh strainer. Keep chilled in glass bottle.