Penn's Revenge

Feel free to measure the tequila generously.

1 1/2 oz. tequila blanco
1/2 oz. fresh lime juice
1/2 oz. fresh orange juice
1/2 oz. Royal Rose Tamarind Syrup
2-3 dashes bitters

Shake with ice and strain into a chilled cocktail glass. 

He looks so cool.

The Chili Devil Margarita

Thank you to Depanneur for this excellent recipe. I highly recommend checking out their store in Williamsburg, Brooklyn.  They have fresh coffee, sandwiches, and a fantastic pantry.

MAKES 2 DRINKS

Ingredients:

• 1/2 shot Rose’s Simple Syrup – Three Chiles
• 1/2 Belvoir Cordials – lime and lemongrass
• 2 shots of tequila
• 2 shots water
• juice of one lime, save one small wedge
• 1 tbsp of raw sugar
• 1 tbsp of chile powder, mixed

Instructions:
1, Mix the raw sugar and chile powder in a shallow bowl; set aside. Rub a lime wedge around the rim of the glass and dip into the chili-sugar mixture.
2. Combine remaining ingredients in a shaker, over ice, and shake vigorously for thirty seconds. Add more ice to rimmed cups and gently pour mixture on top. Serve immediately. Repeat.

Photo by Depanneur

Mexican Marauder

2 oz. Chinaco reposado tequila
1/2 oz. fresh lemon juice
1/2 oz. Royal Rose Three Chiles Syrup
1/3 dropper-full Bittermen Burlesque bitters
1/3 dropper-full Bittercube Jamaican #1 bitters

Add ingredients to a Boston shaker half-full of ice; shake vigorously.  Serve on the rocks or straight up.

Mexico City Organ Grinder Splash

Recipe by Warren Bobrow; makes 2 drinks

2 shots of Tuthilltown White Whiskey
2 shots Casa Noble Tequila
1 tablespoon of Royal Rose Three Chile Syrup
1 medicine dropper of Bitter End Mexican Mole Bitters
cava, champagne, or sparkling wine

Add whiskey, tequila, and Royal Rose Three Chiles Syrups to a cocktail shaker half full of ice.  Shake.  Strain into 2 coupe glasses, then add exactly five drops of the Bitter End Mexican Mole Bitters into each glass.  Top with a splash of cava. Garnish with a cherry.

Acapulco "Slippery" Tea

Recipe by Warren Bobrow. Makes 2 drinks.

4 shots of Casa Noble Crystal Tequila
1 Tablespoon of Royal Rose Three Chiles Syrup
6 ounces of green tea, iced
Seltzer water
Crushed Coconut water ice (Fill an ice cube tray with unsweetened coconut water)

Chill two Martini glasses.  Half-fill a pint glass or cocktail shaker with regular ice. Add the Casa Noble Crystal Tequila. Add the Royal Rose Three Chiles Simple Syrup. Shake. Add 6 oz iced green tea to the cocktail shaker, stir. Crush some of the coconut water ice and add the shards to your pre-chilled Martini glass. Strain the tequila mixture into the glasses. Top with a bit of seltzer. Garnish with a sprig of cilantro.