This wickedly delicious concoction is the brainchild of Jorge Vazquez who tends the bar at Mission Taco Joint in the renowned Delmar Loop. It’s a time-consuming cocktail if you make it Jorge’s way, because you age the spirits in a small barrel for a couple weeks first, but your tastebuds will tell you that it’s definitely worth the forethought!
Barrel Aged Spirit Recipe:
1 part Soulard Island Rum
1 part Big O ginger liquor
1 part Kronan Swedish Punch
These three ingredients are aged in a Samogon barrel one week/quart
2 oz. barrel aged spirits (above)
3/4 oz fresh ruby red grapefruit
1/2 oz Tarragon simple syrup (1 quart sugar, 1 quart water, 3 oz tarragon)
2 drops fresh lime juice
1 dash Burlesque Bitters
Build all ingredients in mixing glass, add ice and stir approx 30 seconds
Strain into cocktail glass rinsed with pisco
Garnished with lemon peel (zest) which has been soaked in angostura bitters.