My wife told me to use up a few things in the fridge, so I did - with very successful results. The name is a mash-up of the Spanish term for those who harvest the blue agave that makes tequila and the genus of the kumquat family. Turns out that the two play very nicely together.
2 oz resposado tequila
1/3 oz (2 barspoons) raw agave nectar
7 kumquats
2 fresh sage leaves
2 dashes aleppo chili tincture
Cut the kumquats in half, setting one half aside for garnish; muddle the others with the sage and tequila, then add the agave and aleppo tincture. Shake well with ice and double-strain (through a fine filter) into a chilled double old-fashioned glass. Top off with a squirt or two of soda water to taste and drop in the final kumquat half (or wrap it in a sage leaf on a pick) as garnish.
I for one love aleppo - the restaurant where I work uses it in a variety of spice blends. It's a relatively mild and fruity chili that adapts very well to mixology. I use this tincture all over the place to add a little heat and a nice sweet-smoky character. It's very easy to make; all you need do is combine a heaping tablespoon of ground aleppo (pretty much the only way you'll find it) with a cup or so of high-proof vodka (Everclear, if you can find it, if not a 100-plus proof at least). Let that sit for a week or so, shaking daily, and pour through a fine strainer. I bottle the finished product in a dropper for precise application, or you can use a bitters-style cruet to add small dashes.
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