Tequila is much more versatile than people think. Yes, it's great in shots and margaritas, but if that's all you're doing with your tequila, you are missing out.
This slightly spiced and very floral cocktail gets the flavors from a few key ingredients. One of our favorite cocktail additions these days is Ancho Reyes. We put it in our Prickly Puebla cocktail a few weeks ago and love the slightly spicy notes it imparts. We paired it with Korean chili powder. Different from the typical chili flakes you shake on your pizza, Korean chili powder has a slightly smoky flavor with more depth and less heat in the forefront.
The floral flavors came from a combination of St. Germain elderflower liqueur, homemade hibiscus syrup (see our recipe in the Hibiscus Breeze cocktail) and orange flower water. Once combined, it made for one hell of a delicious cocktail!
1.5 oz El Jimador Tequila
.5 oz Ancho Reyes
.5 oz dry curaçao
.5 oz St. Germain
1 oz fresh-squeezed lime juice
.5 oz hibiscus syrup (see recipe here)
1 dash orange flower water
Pinch of Korean dried chili peppers for garnish
combine all ingredients except garnish in a cocktail shaker with ice and shake 15-20 seconds to chill. Transfer to rocks glass and sprinkle chili power on top.