Spicy Senorita

Name: Spicy Senorita
Ingredients: 1 oz Charred Poblano-infused Mezcal; 1 oz Spice-infused Lillet Blanc; 1 oz Aperol; .5 oz Triple-citrus Syrup

By Melissa Hoyle

Submitted on: January 24, 2023

Essentials

Advanced Palate

Fresh Louisiana citrus, local honey, deliciously spiced Lillet blanc all mingled with Aperol and mezcal infused with charred serrano pepper 🌶. A complex cocktail that’s easy to make, the ingredients can be prepped ahead and stored in the fridge. Cheers y’all!!

Ingredients

1 oz
Charred Poblano-infused Mezcal

1 oz
Spice-infused Lillet Blanc

1 oz
Aperol

.5 oz
Triple-citrus Syrup

Instructions

Garnish

dehydrated blood orange

Build

Shake & Strain

Glass

Old Fashioned/Rocks

Estimated strength

About 19% ABV (estimate)

By Melissa Hoyle

Bartender

Hi there! I've been a bartender at the same restaurant for over 10 years. My favorite spirits to work with are rum (love a good tiki drink!), gin and amaros. I love to garden and I often use the herbs and produce I grow to make syrups and infusions. Cheers y'all! ...

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Combine all ingredients in a shaker with ice. Shake to chill, then double strain into a rocks glass over a large ice cube. Garnish. Infused Lillet: dry toast 1 tablespoon cracked green cardamom, 1 tsp grains of paradise, 1 tablespoon whole allspice, 2 long peppers and 1 tablespoon schisandra berries until fragrant. Let cool slightly, add to a large jar with 2 cups Lillet blanc. Let infuse in fridge at least 2 hours. Triple citrus-honey syrup: combine juice from one large orange, one satsuma a...

Editor's Note

Charred poblano mezcal meets a complex, spice-infused Lillet in this layered, citrus-forward original. A sophisticated, slow-sipping cocktail that rewards the effort of its house-made components.