Ginger Spiced Pincante
By Tom Mitchell-Dawson
If you're looking for a festive cocktail that offers a unique twist on your usual holiday drinks, this spicy-sweet tipple is sure to stand out. With the warm and festive flavour of ginger, balanced by the tartness of the lime juice and the smooth depth of tequila, this reimagined classic brings a subtle heat that will keep your guests coming back for more. This picante looks great sitting next to our red Hoxton salt mill that we have used to salt the rim to help balance the sweetness and spiciness of the drink.
Perfect for cosying up around the fireplace or adding a little zing to your holiday parties, this cocktail is as refreshing as it is comforting and perfect for warming up those winter nights.
Ginger spiced Picante
- Ingredients
- 50ml tequila blanco
- 25ml ginger syrup
- 25ml lime juice
- 1 red chilli
- Freshly cracked salt
- Aleppo pepper
Ginger syrup
- 150g ginger
- 750ml water
- Around 500g of sugar
- Begin by making the ginger syrup. Roughly chop the ginger into chunks then place in a pan and cover with 750ml cold water.
- Bring to a boil, then simmer for 30 minutes.
- Next, strain out the ginger then weigh the remaining water and add an equal amount of sugar. Bring the sugar and water to a boil and stir until the sugar dissolves then set aside to let cool.
- To make the cocktail, place half a red chilli in the bottom of a cocktail shaker and muddle.
- Half fill the cocktail shaker with ice then pour over 50ml tequila blanco, 25ml ginger syrup and 25ml lime juice. Place the top on the shaker then shake vigorously for 30 seconds.
- Crack lots of salt onto a small plate and pour a good amount of Aleppo pepper onto a separate plate.
- Run a lime segment around the rim of your glass, then dip one section of the glass into the salt and then dip another section of the glass in the Aleppo pepper.
- Fill the glass with lots of ice then strain the Picante into the glass. Garnish with the top of a red chilli and some lime peel.
