Empellón Cocina's Fat-Washed Mezcal

材料

調製步驟

為了確保你的豬油同樣美味，這是他們的阿多波醃料配方及使用方式（你還需要一副肋排）： 4 根安喬辣椒、8 根瓜希約辣椒和 4 根奇波雷辣椒，加上 4 瓣烤大蒜、半杯蘋果醋、四分之一茶匙墨西哥牛至、一茶匙黑胡椒粉、一整顆丁香、四分之一茶匙肉桂粉和半茶匙孜然粉。 將乾燥辣椒烘烤，並浸泡在水中至少一小時，直到它們重新吸水變軟。瀝乾並丟棄浸泡液。將浸泡後的辣椒與其他材料混合，攪拌成光滑的泥狀。 冷熏小豬肋排：取一個大型酒店盤，一邊放木屑，另一邊放木炭。在炭/木屑盤上方放置另一個較小的盤子，裡面裝豬肋排。點燃木炭，小心不要點燃木屑。用鋁箔紙覆蓋兩個盤子，熏 10-15 分鐘，直到達到想要的煙燻程度，然後塗上阿多波醃料，用錫箔紙包裹，再放入 300 度的烤箱中烤 7 小時。當肋排冷卻後，過濾出油脂並用於浸漬。 如果你難以取得足夠量的油脂，可用屠夫店的豬油補充剩餘份量。若想在不使用肋排的情況下獲得相同的風味深度，請在鍋中加熱油脂，加入幾匙醃料。 當你取得冷卻後呈液態的調味豬油後，將等量的 Ilegal Joven 龍舌蘭酒(梅斯卡爾)與豬油倒入密封容器中。蓋緊容器，徹底搖盪，然後放入冰箱冷藏過夜。當整個混合物分離並凝固後，透過細目中國漏網過濾。如果沒有中國漏網，可嘗試使用細目過濾網，若也沒有，可嘗試用湯匙舀除大部分油脂。過濾後的龍舌蘭酒(梅斯卡爾)中會留下一些橙色油脂珠：將其穿過濾幾層奶酪布（或在緊急情況下使用咖啡濾紙），以去除最後的油脂。 現在龍舌蘭酒(梅斯卡爾)已準備好，可直接飲用或用於調酒。 哈瓦那辣椒酊劑 將哈瓦那辣椒切片，加入 2 盎司 Ilegal Joven 龍舌蘭酒(梅斯卡爾)。 靜置過夜，直到達到想要的辣度。 調酒 將龍舌蘭酒(梅斯卡爾)和巧克力利口酒放入加冰的混合杯中，攪拌 45 秒。 過濾至冰鎮過的雞尾酒杯中。 小心地將咖啡利口酒沿著杯壁，透過湯匙慢慢注入杯底。 以 5 滴哈瓦那辣椒酊劑裝飾。

To ensure that your pork fat is just as delicious as theirs, here’s their adobo marinade and what to do with it (you’ll also need a rack of ribs): 4 ancho chiles, 8 guajillo chiles and 4 chipotle chiles, plus 4 cloves roasted garlic, half a cup of cider vinegar, a quarter teaspoon of Mexican oregano, 1 teaspoon of ground black pepper, a whole clove, a quarter teaspoon of ground cinnamon and a half teaspoon of ground cumin. Toast the dried chiles and soak in water for at least an hour until they are rehydrated. Drain and discard the soaking liquid. Combine the soaked chiles with the remaining ingredients and purée until smooth. Cold smoke a rack of baby back pork ribs by taking a large hotel pan with woodchips on one side and charcoal on the other. Place another, smaller, pan with pork ribs, above the charcoal/woodchip pan. Ignite the charcoal, being careful to not ignite the woodchips. Cover both pans with foil and allow to smoke for 10-15 minutes, until desired level of smoke is achieved, then coat with adobo marinade and wrap in tin foil prior to placing ribs in a 300 degree oven for 7 hours. When the ribs have cooled, strain off the fat and use for the infusion. If you’re having a hard time coming up to the same kind of volume of fat, make up the balance with pork lard from a butcher. To get the same depth of flavor without the ribs, heat up the fat in a pot with a few spoons of the marinade. Once you’ve got your tub of seasoned pork fat in cooled liquid form, pour equal amounts of Ilegal Joven mezcal and fat into a sealable container. Seal the container and give it a really good shake, then put it in the freezer overnight. When the whole thing is separated and congealed, pour it through a fine mesh chinoise. If you don’t have a chinoise, try a fine mesh strainer, or if you don’t have one of those, try spooning off most of the fat. There will be some beads of orange fat left in the strained mezcal: run that through a few layers of cheesecloth (or coffee filters in a pinch) to get rid of the last of it. The mezcal is now ready for drinking, straight-up or in a cocktail. Habanero tincture Slice habaneros and add 2 ounces Ilegal Joven mezcal. Allow to sit overnight or until desired level of heat is achieved. Cocktail Combine mezcal and chocolate liqueur in a mixing glass with ice and stir for 45 seconds. Strain into chilled coupe. Carefully "sink" the coffee liqueur down the inside of the coupe over a spoon. Garnish with 5 drops habanero tincture.

基本資訊

關於「古典杯」

古典杯，俗稱威士忌酸杯或羅布喬杯，屬短身矮胖的厚底直筒玻璃杯。標準容量約為 180 至 300 毫升。其寬敞杯口便於插入大型冰塊與攪拌調酒，並能有效保留香氣。專門用於製作需碎冰或大冰塊的短飲雞尾酒，如古典雞尾酒與威士忌酸。