Saffron Sunrise

This savory cocktail draws inspiration from a love of Mexican flavors and Indian heritage — a mezcal and tequila sour layered with house-made bitters and liqueurs. Its warm orange-red hue comes not from artificial coloring, but from achiote (annatto) seeds, which lend the drink a subtle earthy, nutty, and slightly bitter savory depth in their uncooked form. The result is a sour that's bold and spirit-forward up front, balanced by bright acidity, with a lingering savory warmth that sets it apart from a typical citrus sour — a true fusion of two culinary worlds in a single glass.

Ingredients

• 1.5 oz espadin mezcal ( using Los Vecino’s )

• 1 oz reposado tequila ( using Casamigo’s)

• 2 bar spoons agave syrup

• 0.5 oz lemon juice

• 1 oz homemade savory liquor ( made with a mix of cacao nibs , annatto and cumin with a hint of ancho and chipotle chilies)

• 1 egg white

Steps

1. Add all ingredients into a shaker of you choice, and dry shake

2. Add ice and do a vigorous wet shake

3. Strain into your favorite Coupe glass

4. Garnish with a fried blood orange wheel ( any citrus slice will works as well)

Paired With

73% Mexican Cacao with Smoked Heirloom Chile from Cuna De Piedra

Very special limited edition Smoked Heirloom Chile bar from the fabulous Cuna de Piedra with single estate smoked heirloom chiles from "El Palmar," Amando Hernández’s ranch, located in La Defensa, in the state of Veracruz. He is one of the few stewards of the native Mexican chiles, as these are progressively being displaced by other higher-yield and genetically engineered varieties. A 73% bar made with mexican Cacao from Comalcalco, Tabasco is masterminded by Mariana Garza. Usually the heat inclusion bars can be in your face spicy. This one though, is completely different in the fact that the smokiness of the chiles is a lingering aftertaste which is sophisticated and elegant. The heat is present and builds, without masking the super fruity chocolate. The smoked chile in the chocolate connects naturally with the mezcal and the ancho and chipotle notes in the homemade liqueur. Its fruit-forward Mexican cacao provides contrast to the savory cumin and annatto while allowing the cocktail’s citrus and smoke to remain distinct.