DrinksKatherine ZalaskyTequila, rum, Orange, clementine, Lime, Agave, cocktail, aleppo, spring, Summer, Beverage, Drinks, spicy, sweet, InfusionComment

The Alepportmanteau

DrinksKatherine ZalaskyTequila, rum, Orange, clementine, Lime, Agave, cocktail, aleppo, spring, Summer, Beverage, Drinks, spicy, sweet, InfusionComment
The Alepportmanteau

This spicy, sweet cocktail is a refreshing reminder that summer is on the way. While the recipe is a bit prep heavy, once you have everything made, it’s a breeze to put together. As for the name, let’s just say Jeff is amused with himself.

Ingredients

For the cocktail:

  • 1 oz. white rum

  • 1 oz. lime juice

  • 0.5 oz. aleppo-infused tequila

  • 0.5 oz. agave syrup

  • 0.5 oz. fresh-squeezed clementine juice

  • 5-6 dashes Peychaud’s bitters (divided)

  • Aleppo-sugar-salt blend (for the rim)

  • Shaker

  • Fine mesh strainer

  • Hawthorne strainer (if your shaker doesn’t have a built-in strainer)

For the agave syrup:

  • 1/2 cup hot water

  • 1/2 cup agave nectar

For the aleppo-infused tequila:

  • 1 cup tequila (reposado preferred)

  • 1 tablespoon aleppo

  • Fine mesh strainer

  • Coffee filter

For the aleppo-sugar-salt blend:

  • 1 teaspoon aleppo

  • 2 teaspoons sugar

  • 1 teaspoon kosher salt

  • Spice grinder

Instructions

For the agave syrup:

Combine the hot water and agave in a jar. Seal and shake until the agave is dissolved.  Store in fridge for up to 1 month.

For the aleppo-infused tequila:

Combine the 1 cup of tequila and 1 tablespoon of aleppo in a jar. Shake to combine and allow to infuse for about 3 days. Give the jar a shake at least once a day. After 3 days, strain the tequila through a fine mesh strainer, and then through a coffee filter into a clean jar. Store at room temperature for up to 3 months.

For the aleppo-sugar-salt blend:

Combine the 2 teaspoons sugar with 1 teaspoon aleppo in a spice grinder. Blitz the mixture a few times until well blended. Combine in an air-tight container with 1 teaspoon of kosher salt. Store at room temperature up to 3 months.

For the cocktail:

Prepare a cocktail glass by rubbing a clementine half over the rim of the glass and lightly pressing into the aleppo-salt-sugar blend on a plate or small dish.

Add the rum, aleppo-infused tequila, clementine juice, lime juice, and agave syrup to a shaker. Top with 1-2 dashes of Peychaud’s bitters and ice. Vigorously shake for 10-15 seconds.

Double strain through the Hawthorne strainer (or through the built-in strainer of your shaker) and the mesh strainer into the prepared cocktail glass.

Finish the cocktail by topping with 4-5 dashes of Peychaud’s bitters.

The Alepportmanteau