"Spicy Senorita | Crafted Pour"

"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!!", "undefined", "Spicy Senorita",

"Ingredients"

Spicy Senorita By , May 8, 2009 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!! 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: - charred poblano-infused mezcal - spice-infused Lillet blanc Instructions: Combine all ingredients in a shaker with ice. Shake to chill, 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 and one blood orange in a saucepan. Add equal amount of water, bring to a simmer and reduce. Add honey to taste, strain out pulp and store in fridge. Originals,Modern