Saffron Sunrise
This savory cocktail was inspired by the love for Mexican flavors and our Indian Heritage . It’s a mezcal & tequila sour with homemade bitters & liqueurs. The orange-red color food coloring is derived from the seeds of the achiote fruit, also known as Annatto. Apart from the color the it also imparts a bitter ,nutty savory flavor in its uncooked form.
Ingredients
1.5 oz espadin mezcal ( using Los Vecino’s )
1 oz reposado tequila ( using Casamigo’s)
2 bar spoons agave syrup
0.5 oz lemon juice
1 oz homemade savory liquor ( made with a mix of cacao nibs , annatto and cumin with a hint of ancho and chipotle chilies)
1 egg white
Steps
Add all ingredients into a shaker of you choice, and dry shake
Add ice and do a vigorous wet shake
Strain into your favorite Coupe glass
Garnish with a fried blood orange wheel ( any citrus slice will works as well)
Paired With
73% Mexican Cacao with Smoked Heirloom Chile from Cuna De Piedra
Very special limited edition Smoked Heirloom Chile bar from the fabulous Cuna De Piedra with single estate smoked heirloom chiles from "El Palmar," Amando Hernández’s ranch, located in La Defensa, in the state of Veracruz. He is one of the few stewards of the native Mexican chiles, as these are progressively being displaced by other higher-yield and genetically engineered varieties. A 73% bar made with mexican Cacao from Comalcalco, Tabasco is masterminded by Mariana Garza. Usually the heat inclusion bars can be in your face spicy. This one though, is completely different in the fact that the smokiness of the chiles is a lingering aftertaste which is sophisticated and elegant. The heat is present and builds, without masking the super fruity chocolate.