While rum cocktails can easily venture into “too sweet” territory, the use of barrel-aged “anejo” rum – blended with a bit of mezcal – helps keep the sweetness
balanced in this cocktail created by Table 310 bartender Rebecca Sanders. The additions of fruit juice, citrus and jalapeño make for a refreshing summer drink (with a bite).
Anejo Cocktail 2
The MezCaliente. Photo by Theresa Stanley.
Ingredients:
• 1 1/2 ounces anejo rum
• 1/2 ounce mezcal
• 1/2 ounce cranberry juice
• 2 blackberries
• 1/2 lime, squeezed
• 2 slices jalapeño
(set aside one slice for garnish)
• 1 slice lime, garnish
Method:
Place all ingredients in a pint glass and muddle until purple. Add one slice of jalapeño and ice. Stir for 20 seconds. Strain into a martini glass. Garnish with jalapeño and lime skewer. ss