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Hot & Heavy
Hot honey gives heat to this mezcal and tequila smash. The Hot & Heavy cocktail recipe comes from the now defunct East Village cocktail den Pouring Ribbons.
👥 1 Servings⏱️ Prep & Cook: 8h 10m🔥 Cook: 10 min👤 Jade Brown-Godfrey📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
📝 Preparation Steps
1
Hot Honey Syrup
honey, preferably local1 cup½ oz. Hot Honey Syrup
2
Blend 1 cup honey, preferably local, and 3½ oz. filtered water in a blender until thoroughly mixed. Pour into a resealable jar. Add ½ serrano chile, halved, stem removed, and ½ oz. white wine vinegar. Chill at least ⏱️ 8 hours and up to ⏱️ 12 hours (the longer you leave in the chile, the spicier the syrup will be). Remove chile; chill until ready to use. Do Ahead: Syrup can be made 1 month ahead. Keep chilled.
honey, preferably local1 cup½ oz. Hot Honey Syrup
3
Cocktail
4
Muddle 3 lemon wedges in a shaker until broken up and juicy but not pulverized. Add 1 oz. mezcal, 1 oz. reposado tequila, ½ oz. Hot Honey Syrup, 1 dash Angostura bitters, and 1 dash Peychaud’s bitters to shaker along with ice. Shake briefly to chill and dilute, about ⏱️ 10 seconds. Dump shaker contents (including ice) into a double old-fashioned glass, top with cracked ice, and garnish with a mint sprig.
lemon wedges (each ⅛ of a lemon)3. mezcal (preferably Del Maguey Vida)1 oz. reposado tequila (preferably Siete Leguas)1 ozhoney, preferably local1 cup½ oz. Hot Honey Syrupdash Angostura bitters1dash Peychaud’s bitters1Mint sprig (for serving)
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