Stone Raft

Poseidon embraced the advice and betook himself to Scheria, the Phaeacian home-town, where he waited till the trim vessel in its light coursing had almost made the land. Then he went over to her and with a single sweep of the flat hand turned her into a rock firmly rooted upon the bottom of the sea.
– Homer, Odyssey, Book XIII (trans. T.E. Lawrence)

This recipe is adapted from Mayahuel, a (the?) New York tequila bar, which has given us oodles of inspiration.  Our DIY jalapeno-infused tequila has been intoxicating on its own; but, given its desert in a bottle, throat-scorching heat, would generally be better as a glaze for ribs than as a smooth sipping cocktail ingredient. With this recipe, we’ve finally been able to use it as a proper anchor. An easier method for devising a stone raft than Poseidon ever learned:

Ingredients:

• 1 oz. Del Maguey Chichicapa Mezcal
• 1/2 oz. jalapeno-infused tequila
• 1/2 oz. Amontillado sherry
• 1 tsp. agave nectar (amber)
• 2 dashes celery bitters (The Bitter Truth)

Directions:

• Combine all ingredients over ice in a mixing glass. Stir to chill and dilute. Strain and pour into chilled cocktail glass.

Recipe adapted from Mayahuel

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El Farolito

Typically witnessed in Santa Fe during Las Posadas, a 9-day Christmas celebration culminating on la Nochebuena (Christmas Eve), a farolito is a small, sand-weighted paper bag enclosing a candle. Symbolizing the transfiguration of the commonplace when illuminated from within by sacred light, these decorations light the paths of Catholic pilgrims paying homage to the trials endured by Joseph and Mary on their journey to find a place of birth for their child Jesus. In honor of those who brave the cold to honor this tradition, the Jeffries Tonic has developed this warming, winter cocktail.

Ingredients:

• 1 oz. Del Maguey Chichicapa Mezcal
• 1 oz. Reposada Tequila (Aha Toro)
• 1/4 oz. Absinthe (Kübler)
• 3/4 oz. fresh squeezed orange juice
• 1/3 oz. agave nectar (amber)
• 1/4 tsp. cinnamon
• 2 dashes smoked paprika
• 1 egg white

Garnish:

• Flamed orange peel
• 1 small dried red chili

Directions:

• Combine all ingredients in a Boston shaker.  Shake and shimmy for at least 30 seconds.  Fill shaker with ice. Shake and shimmy until chilled.  Strain into a chilled double old fashioned glass.
• Garnish with the flamed peel and a small, dried red chile.

Notes:

• For the flamed orange peel: cut a small, roughly circular segment of peel inclusive of some pith from a fresh orange; light a match roughly four inches over the glass; gently raise the peel over the flame, taking care not to expel its oils prematurely; and, quickly squeeze the peel over the flame. This should cause a few sparks as the orange oil traverses the flame on its path to flavor your beverage. In the interest of safety, extinguish the flame promptly.

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