To make Pasilla Syrup, stem and seed 1 pasilla chile and tear into pieces. In a small saucepan combine 1 cup of sugar and 1 cup of water over medium heat. Bring to a simmer, reduce the heat to low and cook for about 10 minutes, stirring to dissolve the sugar. Remove from the heat, cool and pour the syrup (chiles and all) into a storage container.
INGREDIENTS
- 6 to 10 ice cubes (about 3/4 cup)
- 2 ounces mezcal
- 1/4 to 1/2 ounce pasilla simple syrup (see note above)
- 3 dashes orange bitters
INSTRUCTIONS
Scoop the ice cubes into a cocktail mixing glass, then measure in the mezcal, pasilla syrup and orange bitters. Stir for about 20 seconds to combine, chill and properly dilute the drink. Strain into a 10-ounce rocks glass and serve immediately.
