Selena
Reposado Tequila, Smoked Pineapple, Ancho-infused Dry Curaçao, Passion Fruit, and Lime
Bartender Hayley Teague of Hathorne | Nashville
Adapted by StarChefs | March 2022
INGREDIENTS:
Ancho-infused Dry Curaçao:
Yield: 750 milliliters
One 750-milliliter bottle dry Curaçao
6 dried ancho chiles, cut into 3 to 4 pieces
Smoked Pineapple Juice:
Pineapple juice
To Assemble and Serve:
Yield: 1 cocktail
1 ½ ounces reposado tequila
½ ounce passion fruit syrup
½ ounce lime juice
Ancho chile powder
Coarse salt
Edible flower
METHOD:
For the Ancho-infused Dry Curaçao:
Put chiles in a nonreactive container. Pour Curaçao over chiles. Cover the container and let sit 48 hours. Strain and transfer to a bottle.
For the Smoked Pineapple Juice:
Fill about two-thirds of a large jar with pineapple juice. Using a smoking gun filled with applewood chips, fill container with a thick smoke. Cover the jar and let sit until juice absorbs all of the smoke.
To Assemble and Serve:
In a cocktail shaker, combine tequila, passion fruit syrup, lime juice, 1 ½ ounces Smoked Pineapple Juice, and 1 ½ ounces Ancho-infused Dry Curaçao. Shake vigorously. In a shallow bowl, combine ancho chile powder and salt. Coat the rim of a highball glass with the ancho chile mixture then fill the glass with ice. Pour the cocktail in and garnish with an edible flower.
