This Cocktail Is like a Love Letter to Summer
Striving to attain your best summer yet? This cocktail, from D.C.’s Secret Dining Society event, will help get you there.
Jun. 23, 2016
A refreshing summer cocktail can bring a little bit of everything in one glass: spicy, sweet, tart, smoky and oh so much more.
For Patrón’s Secret Dining Society in Washington, D.C., Atlanta bartender Brandon Kemp created Crazy Thing Called Love, a cocktail with “a lot of citrus notes, so it’s bright,” he says. “You also have the chiles, but it’s not going to burn your pants off. It’s still enjoyable.”
Kemp rounds out the flavors with a spicy-sweet syrup made from tangerines, Fresno chiles and, of course, Roca Patrón Reposado tequila.
“Your summer drink can have a lot of interesting flavors and still be mild,” he says. “You want easy drinking so you can have more than one.”
Crazy Thing Called Love
- 1 cup sugar
- 1 cup water
- Skins of 6 tangerines
- 1.5 cup tangerine juice
- 1.5 cup tangerine juice 2 jalapeños
- 2 to 3 grilled pineapple chunks
- 4 to 6 cilantro leaves
- 1.75 oz Roca Patrón Reposado tequila
- 2 drops 18.21 Japanese Chili and Lime Bitters
- 1 oz tangerine-Fresno chile syrup
- .5 oz lime juice
- Makrut ice cube (whole Makrut lime leaf frozen in ice)
- 1 Fresno pepper, for garnish
Make the tangerine-Fresno chile syrup: In a small pot, combine the sugar and water, and bring to a brief boil over medium heat. Add the tangerine skins and juice to the sugar mixture, and boil for 5 minutes. Let sit to cool, then strain. Transfer the syrup to a blender and add the jalapeños. Blend until smooth. Transfer to an airtight container or mason jar and refrigerate.
Make the cocktail: In a shaker, muddle the cilantro and grilled pineapple. Add the tequila, bitters, syrup and lime juice. Shake and double-strain into an old-fashioned rocks glass with the Makrut ice cube.
Cut the Fresno pepper into rings. Loop a cilantro leaf through the pepper. Let it float on top of the cocktail and serve.