Escarlata Maya

Summer is here, whether we like it or not.  And just to be clear, we don’t.

Fuck. This. Shit.

Really, the only sane thing to do is drink a lot of extremely tasty, refreshing cocktails.  This one certainly fits the bill… in fact it was hard not to drink myself into a coma with these while tweaking the recipe.

Escarlata Maya

  • 2 oz. Reposado Tequila (Siembra Azul)
  • 1 oz. Fresh Red Bell Pepper Juice
  • 1/2 oz. Fresh Lime Juice
  • 1/2 oz. Agave Nectar
  • Habenero Tincture
  • Club Soda
  • 1/4 oz. Del Maguey Crema de Mezcal

Combine tequila, red pepper juice, lime, and agave in a shaker with ice and shake until very cold.  Strain into a highball glass over ice.  Add habenero tincture to taste (2-8 drops was our range) and stir just a bit. Top with a splash of club soda and float Crema de Mezcal on top.  Garnish with a spear of red pepper and a wheel of lime.

Habenero tincture is easy to make… cover dried habeneros (cut up to prevent floaters) with pure grain alcohol for a week or two and strain.  Be very, VERY careful with this stuff… treat it like a chemical weapon.  It will have a lot of heat but also the wonderful citrus flavor for which habeneros are known.

Oh my god, between this and the Swamp Cooler (and the Badminton Cup) I may be able to survive another fucking summer in Texas.  Give it a try, tweak it if you must, and let us know what you think.



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