Holy Mole!
Last year I had the opportunity to partner with CRUjiente for their Sip Sip Pass the Marg event. This creative idea features one speciality drink each month designed by a local celebrity, writer or influencer. The person selected for each month chooses the next participant and passes off the design duties for the following month. In this way the community grows.
My cocktail brings together mezcal, roasted corn, ancho chiles, bitters and some serious heat for a margarita that reminds you of your favorite mole dish. Perfect for the cooler November weather or those that like a kick in their glass.
The drink features a house made ancho chili & roasted corn syrup. Más Mole Bitters from a local Phoenix company called AZ Bitters Lab and a Hawaiian Smoked Ghost Pepper sauce called Adoboloco Hamajang which works so well with the Mezcal and gets cooled a bit by those chocolatey bitters.
If you are in Phoenix and haven’t been to CRUjiente Tacos you are seriously missing out. Chef Richard Hinojosa’s Latin inspired menu is an award winning culinary journey. From perfectly tender octopus to Korean, Waygu or duck breast tacos and always fresh seasonal favorites (try the Elote) Co-owner Jason Morris runs the front of house and has one of the most artfully curated spirits lists in Phoenix. Not only does he always have the hard to find bottles he has the largest agave spirits selection in the valley.
Mole Ghost Pepper Margarita
1.75 oz Mezcal
1 oz Ancho chili - Roasted Corn Syrup
.75 oz lime juice
.25 oz Agave syrup
4 dashes AZ Bitters Lab Más Mole Bitters
Place in a shaker with ice, shake until chilled (about 30 seconds). Strain into a glass filled with fresh ice and rimmed in salt. Garnish with an orange slice
Roasted Corn + Ancho Chili Syrup
Rub one ear fresh corn with olive oil and roast on a hot grill for 10 minutes turning to cook evenly. Cool slightly and slice off kernels into a sauce pan. Add 1 ancho chili, 1 cup sugar and 1.5 cups water. Bring to a boil and open boil for 10 minutes. Remove from heat and let cool 2 hours. Strain with a fine mesh strainer and store in the refrigerator for up to 2 weeks.
