Braggadocio

Jay Sanders | Shawnee, Kansas

photo: Pilsen Photo Coop

Wild Child is known for its high-concept low- and no-alcohol cocktails, but the Braggadocio is one of the bar’s alcohol-bearing offerings. For this spicy Tequila Sour, five types of chiles go into the base spirit infusion, complemented by the bittersweet botanicals of Amaro Averna and maple-tamarind syrup, all culminating in a layered take on the simple template.

Ingredients

Serving: 1

  • 1 ounce five pepper–infused tequila (see Editor's Note)
  • 1 ounce five pepper–infused tequila (see Editor's Note)
  • 1 ounce Amaro Averna
  • 1 ounce Amaro Averna
  • 3/4 ounce maple-tamarind syrup (see Editor’s Note)
  • 3/4 ounce maple-tamarind syrup (see Editor’s Note)
  • 3/4 ounce lemon juice
  • 3/4 ounce lemon juice

Directions
  1. Combine all of the ingredients in a cocktail shaker with ice and shake until chilled.
  2. Strain into a rocks glass over a large ice cube.
Editor's Note

Five Pepper–Infused Tequila
1 liter blanco tequila, preferably ElVelo
2 chipotle chiles
2 dried habanero chiles
2 guajillo chiles
2 chiles de árbol
2 ancho chiles

Combine the tequila with the chiles and let sit for 2 hours, then strain out the solids. Keeps indefinitely at room temperature.

Maple-Tamarind Syrup
1 part tamarind syrup (1:1, cane sugar to tamarind juice)
1 part maple syrup

Combine all of the ingredients and stir to integrate.

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