¡Ay, Qué Calor!
Lynnette Marrero and Jessica Gonzalez From Llama Inn [1]
Ingredients
- For the panca pisco:
25 ounces pisco
6 panca peppers
- For the chancaca syrup:
1 pound chancaca
1 cup brown sugar
5 cloves
2 cinnamon sticks
1 whole orange peel, no pith
4 cups water
- For the cocktail:
1 ounce panca pisco
1/4 ounce chancaca syrup
3-4 husk cherries or tomatillo, plus a few more for garnish
1 ounce fino sherry
1/2 ounce Ancho Reyes liquor
3/4 ounce lemon, juiced
Directions
- For the panca pisco: Slice six whole dried panca peppers, and place them in a quart container with the pisco. Let the peppers infuse the pisco with flavor to desired spice level and for a minimum of 1 hour. Separate 1 ounce.
- For the chancaca syrup: Place all ingredients in a pot and simmer until a syrup consistency is reached. Separate 1/4 ounce.
- For the cocktail: Muddle the husk cherries in a shaker. Add all ingredients, and then shake with a cube or two of ice. Roll the ingredients into a highball glass so that the husk cherries are on the bottom of the glass. Add more crushed ice, and then garnish with a husk cherry.
Information
- Category
- Drinks, Cocktails
- Cuisine
- South American
- Yield
- 1 cocktail