Cooked Agave

Rating: 4 out of 5.

Recipe by David Jordan Melia @speakeasieruk

This drink, best described (by me) as an improved Bloody Mary, with a zing, is smoky, has some spice and zing,and also Mezcal forward. But wow! I encourage you to try it.

Another great recipe from David. I just love his book, Bohemian Mixology : Alternative Spirits & Modern Cocktails.

It steers you away from the usual base ingredients, with 6 main sections, each highlighting a spirit or liqueur, that’s often just used as an ingredient, as opposed to the ‘up front’ one.

Absinthe leads the book, followed by Aquavit, then Chartreuse, Mezcal, Pisco, and finally Poitín.
It also includes all the recipes you may need for making his cocktails, syrups etc, further back.
I highly recommend this book, to anyone who likes stepping out-of-the-box, and feels a little Boho at times.

So on with the drink, shall we.

60ml Madre Mezcal
30ml Lime Juice
15ml Ancho Reyes
15ml Worcestershire Sauce
90ml Spiced Red Mix
Pinch Garlic Salt

Add all ingredients to shaker, ad shake for 10-12secs. Strain into glass over fresh ice.

Scorched chilli based on your preference. As you can see, I went with a scorched Tomato.

Spiced Red Mix
Use a blow torch to char 12 vine tomatoes, 1 beef tomato, and 3 red chillies. Alternative is to roast them.

Use an immersion blender to blitz together to make a thick sauce. Should take a minute.
Strain this mixture, with a sieve or colander, it doesn’t need to be just watery.
Store in the fridge up to a week. Extend this by adding some vodka.

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