Smash & Burn
While usually the name for a cocktail comes after the recipe is dialled in, this spicy summer refresher was first conceptualized when our Bar Manager was seeing the Monophonics play their song Crash & Burn live.
"Crash" brought to mind the classic “smash” category (cocktails made by shaking spirit with herbs and sugar), while "burn" had us thinking of something spicy and smoky.
Spiced with Giffard Piment d’Espelette, a uniquely rich, toasted chili liqueur utilizing Espelette chilis (a staple ingredient in Chambar’s kitchen), sweetened with fruity hibiscus syrup and balanced with acidified passionfruit juice, which adds more fruity flavours. Shaking with chip ice and mint balances out the spice of the chili liqueur and smoke of the mezcal, resulting in a fruity, spicy, smokey summertime patio refresher.
Ingredients:
45 mL 400 Conejos Mezcal
22.5 mL Giffard Piment d'Espelette
22.5 mL hibiscus syrup
45 mL acidified passion fruit juice
5-6 fresh mint leaves
Method:
Shake all with shale/chip ice
Dump contents of shaker into glass
Top up with more ice
Garnish with straws and a fresh mint sprig