POBLANO SOUR
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This cocktail puts a spin on the traditional sour, using the earthiness from roasted poblano chiles for complexity.
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1.5 oz Johnnie Walker High Rye
0.5 oz Ancho Reyes
1 oz Charred Poblano Syrup*
0.75 oz Lemon Juice
3 drops Bitter End Mole Bitters
1 each Egg White
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Put all ingredients in a shaker tin and dry shake to emulsify the egg white. Next add ice and shake well, making sure to aerate the cocktail well for maximum egg white foam. Fine strain into a chilled coupe glass and express lemon oils over top. Add drops of Mole Bitters to foam and flourish.
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COUPE
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EDIBLE FLOWER
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Poblano Syrup:
400g Charred Poblanos (this can be done on a flat top stove or a cast iron skillet)
1200g Water
Bring mixture up to a boil and reduce heat to simmer. Simmer, with the lid on, for 1 hour. When finished, pour everything into a blender and pulse blend to break up the whole chiles. Strain and superbag to remove particulates. Add sugar (1:1 by weight) and dissolve. Reserve syrup.