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.
- 1 ounce five pepper–infused tequila (see Editor's Note)
- 1 ounce Amaro Averna
- 3/4 ounce maple-tamarind syrup (see Editor’s Note)
- 3/4 ounce lemon juice
- Combine all of the ingredients in a cocktail shaker with ice and shake until chilled.
- Strain into a rocks glass over a large ice cube.
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.
1 part tamarind syrup (1:1, cane sugar to tamarind juice)
1 part maple syrup
Combine all of the ingredients and stir to integrate.