INGREDIENTS
- For the Cranberry-Chipotle Syrup (enough for at least a dozen drinks)
- 1 cup fresh cranberries
- 1 cup water
- 1 cup sugar
- 2 canned chipotles en adobo, stems removed
- The zest (colored part only) of 1/2 orange
- For each drink:
- Kosher salt (or salt buzzed in a spice grinder with a little orange peel) and lime for rimming the glass
- 1 1/2 ounces mezcal (or tequila, if you prefer)
- 1/2 ounce clear orange liqueur (like Combier or Cointreau)
- 1 ounce Cranberry-Chipotle Syrup
- 3/4 ounce fresh lime juice
INSTRUCTIONS
Make the syrup. In a small saucepan, combine the cranberries, water and sugar. Bring to a boil, then simmer over medium heat until all cranberries have burst open. In a blender, combine the chiles, orange zest and cranberry mixture. Cover loosely and blend until very smooth. Strain into a bowl or small pitcher and refrigerate until cold.
Make the cocktail. Rub the rim of a 5-ounce cocktail glass with a lime wedge, then upend the glass in the salt spread on a small plate. Fill a shaker about ½ full with ice cubes, then measure in the mezcal (or tequila), the orange liqueur, Cranberry-Chipotle Syrup and lime juice. Secure the top and shake vigorously for about 15 seconds. Strain into the prepared glass and enjoy!
