Flavors Magazine: Atlanta's Dining Scene
Follow us:
  • Home
  • Order Cookbook
  • Recipes
    • Oil-Poached Cod with Clams
    • Spaghetti Al Peperoncino Eva
    • Spiced Red Wine-Braised Rabbit
    • Hard Cider Donuts
    • Air B&B
    • Anis Truite Meuniere
    • Carolina Gold Rice Porridge
    • Jumbo Lump Crab Cake
  • Food Feature
  • Lifestyles
  • Beverage
  • Chef Talk
  • Events
  • Celebrations
  • Contact Us
    • The List

Under the Volcano

Recipe provided by Superica
Photography by Kyle Ripley, Haigwood Studios
Yield: 1 drink
Picture
1 1/2         ounces Sombra mezcal
1/2             ounce Luxardo Maraschino liqueur
3/4             ounce lime juice
1/2             ounce sugar
3/4             ounce grapefruit juice
2                 drops Habañero Tincture (recipe included)

Place all ingredients in a cocktail shaker with ice. Strain and serve straight up in a coupe glass.

Habañero Tincture
16             ounces Everclear or overproof vodka (75% ABV)
10             orange habañero peppers, seeded, deveined, and thinly sliced

For the Habañero Tincture
Put ingredients into a glass jar and seal lid. Allow to steep for at least 1 week. Strain, pressing peppers to remove all liquid. The tincture will be shelf-stable and will keep indefinitely, though its aromatic qualities will dissipate over time. It is best stored under refrigeration.


SUPERICA
99 Krog Street
678/791-1310
supericaatl.com

© 2018 Flavors Magazine
Recipes
Calendar
Links
Entertainment
Food Feature
Lifestyles
​
Beverage
The Cookbook
Contact Us