The SmallswordEdit Post
Contributed by on Feb 24, 2019
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Seeking to elevate your tequila libations? We highly recommend one of our best selling creations from the Inkwell Bar at the Press Hotel located in Portland Maine.
The "Smallsword" is the most commonly used agave in espadin, the predominate agave in Oaxaca, Mexico. Traditionally mezcal is handcrafted by small scale production.
Our representation offers a certain ferocity from the addition of habanero shrub. Its then pleasantly balanced with lime, falernum, and pineapple juice. Masterfully paired with crisp, smooth tequila blanco, and subtle mezcal presence. This thirst quenching cocktail is a refreshing way to show of those culinary skills and impress those whom imbibe to good times.
.5 oz Taylor's Velvet Falernum
.5 oz Habanero Shrub*
.5 oz Pineapple Juice
.5 oz Lime Juice
Combine all ingredients into shaker, fill with ice, and shake vigorously. Double strain into large rocks glass with previously frozen large molded ice cube. Carefully place lime wheel and dash with Espelette pepper.
1 c Apple Cider Vinegar
1 c Local honey
1/4 c fresh Habanero (about 3-4 peppers split in half)
Add peppers to the jar and pour over the honey vinegar concoction. Let sit in refrigerator for 2-3 weeks.