Stirred · Rocks
Stirred · Rocks
David Naylor, La Ruina, San Antonio
Humo y Oro cocktail recipe
What goes in it
- 0.75 oz
- 0.75 oz
- 0.5 ozGentian liqueur
Bottle · Gentian Liqueur
- 0.5 ozFresno chile honey syrup (1:1)
House prep · Recipe below ↓
- 1 dash
- 2 oz
Method · Stirred
- 1Stir everything except the tea with ice until cold.
- 2Pour over a large cube in a double rocks glass and gently float the cooled tea on top.
- Glass
- Rocks
- Ice
- Large cube
Prep ahead
House prep
Fresno Chile Honey Syrup (1:1)
- Yield
- About 2 cups
- Keeps
- 2 weeks
- Storage
- Refrigerated
Ingredients
- 2 Fresno chiles, sliced with seeds
- 1 cuphoney
- 1 cupwater
Method
- 1Warm everything together, stirring until the honey dissolves. Strain out the chiles and cool.
Mixer
Citric-Malic Acid Solution
- Yield
- About 100 ml
- Keeps
- 1 month
- Storage
- Refrigerated
Ingredients
- 94 gwater
- 4 gcitric acid
- 2 gmalic acid
Method
- 1Stir until dissolved.
Mixer
Lapsang Souchong Tea
- Yield
- About 8 oz
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- 1 lapsang souchong tea bag (or 1 tsp loose leaf)
- 8 ozhot water (just off the boil)
Method
- 1Steep for 4 minutes, then remove the tea. Let cool and refrigerate.
About the Humo y Oro
Humo y Oro is a cocktail made with mezcal, sotol and gentian liqueur, created by David Naylor at La Ruina.
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