2106 North Forbes Blvd. #103
Tucson, AZ 85745
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RETAIL & TASTING HOURS
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1.5 oz Whiskey Del Bac Dorado
1 oz tamarind concentrate (recipe below)
1 oz piloncillo chiltepin syrup (recipe below)
The juice of 1/2 Mexican lime
1 chiltepin, smashed
Combine all ingredients in a cocktail shaker. Add ice and shake. Double strain over large cube in rocks glass. Garnish with sugared tamarind square.
4 cups water
Bring to a boil, reduce heat and simmer 20 mins, occasionally mashing tamarind with potato masher.
Remove seeds and shells and strain into jar. Chill in refrigerator.
Piloncillo Chiltepin syrup:
2 cones dark piloncillo
2 cups water S
Mash chiles in molcajete. Bring all to boil, reduce heat and simmer 30 minutes until syrup thickens. Remove from heat and let cool.
This cocktail was made for the Howl-At-The-Moon Del Bac Showdown by Jeff Brown.