Renée Comet

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El Bahio

Owen Thompson, Michael Iglesias, and Joe Cleveland, ThinkFoodGroup / June 2012

This recipe originally appeared in Advancing Agave.

• 2 oz. Sombra Mezcal
• 1/2 oz. roasted pineapple juice (see below)
• 1/2 oz. fresh lemon juice
• 1/2 oz. cardamom syrup (see below)
• 1 grapefruit twist
• 1 sprig cilantro
• 1 sprig mint
• 1 leaf epozote
• 1 pineapple leaf
• micro marigold flowers

Combine mezcal, roasted pineapple juice, lemon juice, and cardamom syrup in a mixing glass with ice. Stir and strain into a rocks glass over one large hand chipped ice cube. Garnish with the grapefruit twist, fresh herbs, pineapple leaf, and marigolds.

Roasted pineapple juice:
Makes 2 cups
Wrap pineapple in foil and roast on an open flame for 20 minutes; turn and roast other side for an additional 20 minutes. Wrap in plastic to steam as it cools. After cooling, extract juice using a juicer.

Cardamom simple syrup:
• 1 L hot water
• 1 L granulated sugar
• 60 g cardamom pods

Place ingredients in a pot; bring to a boil. Reduce heat; simmer 30 minutes. Remove from heat to cool. Strain.