A Bad Dog take on a historical recipe, first found in “The Gentlemen’s Companion” by Charles Baker Jr in 1939. In measured doses adds the right amount of heat and intrigue to a cocktail; too much…a nuclear explosion.
Key Flavor Components: Capsaicin spice, black tea, subtle smoke and green vegetal pepper.
Suggested Use: A few drops and dashes in classic cocktails add whole new dimension — a volcanic Daiquiri, a spicy Blood and Sand, a Texas-fired El Diablo.
Net weight: 4 fl oz (118 ml)
ABV: 47.5 %
Jason Stevens – Bad Dog Bar Craft
1¾ oz Oronoco Brazilian white rum
½ oz rich honey syrup (2 parts honey to 1 part hot water)
½ oz lime juice
1 dash (more if you like it really spicy) Bad Dog Bar Craft Fire
and Damnation bitters
⅛ tsp Del Maguey Chichicapa mezcal
Lime and mint, to garnish
Combine all ingredients except the mezcal in a shaker. Chill a cocktail glass, then swirl the mezcal in the glass. Shake and strain the rest of the drink into the glass and garnish with a lime wheel and mint leaf.