The Illusionist

September 24, 2020
|
Created by Harmons
15 minutes
Serves 1
INGREDIENTS:
  • Ancho syrup
  • 2 dried ancho chiles
  • 1 cup water
  • 1 cup sugar
  • Assembly
  • 1 oz finished ancho syrup (or to taste)
  • 2 oz rye whiskey or barrel-aged gin
  • 1 1/2 oz unsweetened tea
  • 1 oz fresh lemon juice
  • Ice
  • Bitters Lab Habanero Lime bitters (optional)
  • 1 maraschino cherry
DIRECTIONS:

To make the ancho syrup, break off stems from dried chiles and remove seeds (some seeds may be left in if you prefer more spice), break into pieces. In a small saucepan over high heat, combine sugar, water, and chiles. Bring to a boil and cook until sugar is dissolved and chiles are soft, about 10 minutes. Use a wooden spoon to break chiles up and mash them as they soften. Strain through a fine-mesh sieve and allow to cool.

In a shaker (or mason jar with lid), combine syrup, whiskey, tea, and lemon juice. Add ice and shake until chilled.

Pour into an old-fashioned glass over a large ice cube and top with bitters, if using. Garnish with a cherry.