Jalisco Affair
Recipe by RPM Seafood
Experience the Jalisco Affair, a cocktail crafted by Beverage Director, Ben Lieppman, for RPM Seafood with RPM’s Gran Dovejo Single Barrel. This bottle embodies a harmonious blend of tradition and innovation, which is distinguished by its meticulous small-batch production and artisanal approach to tequila.
Inspired by the tequila’s flavor profile, the Jalisco Affair expertly combines the heat of overproof tequila, the rich charred and caramel notes from the barrel, and the tropical fruit essence of the tequila. As you savor each sip, you’ll appreciate how roasting and charring pineapple and habanero elevate the fruity caramelized flavors of the liquor, while a splash of mezcal enhances the cocktail’s savory undertones. L’aperitivo Nonino adds a complementary touch, replacing traditional liqueurs for a more refined taste.
Jalisco Affair
The perfect blend of spicy, sweet, bitter and sour
Yield: 1 cocktail
Ingredients:
JALISCO AFFAIR INGREDIENTS
1 ½ oz. Reposado Tequila
1 oz. lime juice, freshly squeezed & strained
½ oz. Nonino L’aperitivo
¼ oz. Charred Pineapple Syrup (recipe below)
¼ oz. Roasted Habanero Agave Syrup (recipe below)
¼ oz. Mezcal
Sal de Gusano (or sea salt) for rimming the glass
CHARRED PINEAPPLE SYRUP INGREDIENTS
1 ½ cups cane sugar
1 ¼ cups pineapple, cut into ½-inch rounds
¼ cup agave nectar
ROASTED HABANERO SYRUP INGREDIENTS
1 ¼ cups agave nectar, divided
¼ cup habaneros, sliced in half
Method:
CHARRED PINEAPPLE SYRUP METHOD
1. Peel the pineapple by lightly slicing off the outer skin, being careful not to remove too much of the inner fruit.
2. Slice the pineapple into half-inch rounds.
3. Preheat the broiler to high and let it heat up for approximately 5 minutes.
4. Combine and toss the pineapple rounds with agave nectar.
5. Broil the pineapple rounds for approximately 3 minutes or until they develop charred edges. Then, flip them over and char them again.
6. Stack the pineapple rounds and let them steam for approximately 5 minutes. Repeat the broiling process as needed.
7. Allow the pineapple to cool for 5-10 minutes, then chop it into 1-inch pieces.
8. In a plastic zipper bag, combine the roasted pineapple with the cane sugar. Let the mixture sit at room temperature for at least 8 hours or overnight.
9. If the sugar hasn't dissolved completely by the next day combine the remaining ingredients in a small pot and cook on low heat just until the sugar dissolves.
10. Strain the mixture through a fine-mesh sieve to remove any pulp.
11. Transfer the syrup to a clean, airtight container and refrigerate for up to 21 days.
ROASTED HABANERO SYRUP METHOD
1. Slice the habaneros in half. Carefully remove the stems, white pith, and seeds from each half.
2. Place the prepared habaneros in a large pot and rinse them under cold water for about 1 hour, ensuring to mix and drain the water every 15 minutes.
3. After rinsing, strain out the peppers and pat them dry with paper towels.
4. Preheat the broiler to high and let it heat up for approximately 5 minutes.
5. In a bowl, lightly coat the dried habaneros with 1/4 cup of agave nectar by tossing them together.
6. Arrange the coated habaneros on a half-sheet pan lined with aluminum foil.
7. For approximately 3 minutes, broil the Habaneros until they develop charred edges, then remove them from the broiler, flip them over, and continue broiling until lightly charred on the other side.
8. In a plastic zipper bag, combine the roasted Habaneros with 1 cup of agave nectar, and let the mixture sit at room temperature for at least 8 hours or overnight.
9. The next morning, strain out the Habaneros, reserving the infused syrup.
10. Transfer the syrup to a clean, airtight container and refrigerate it for up to 10 days.
JALISCO AFFAIR METHOD
1. Using a small piece of sliced citrus, wet the rim of the glass, and set into the salt to “rim”
the glass. We recommend using a coupe.
2. Fill a shaker tin halfway with ice. Add the Tequila, lime juice, Nonino L'aperitivo, Charred
Pineapple Syrup, Roasted Habanero Agave Syrup and Mezcal.
Shake vigorously for 10-15 seconds, until chilled through.
3. Strain into the previously salted glass and serve.
