“My inspiration for this drink is an al pastor taco—one of my favorite things,” says Leyenda bartender Shannon Ponche, “and we have Pernil [Puerto Rican-style brined, slow-roasted pork] on our menu at Leyenda,” Ponche explains. For this drink, she begins with a pork-fat washed rum that calls on a tablespoon of fat from the Pernil. Then, Ponche adds more bold flavors to the drink by way of pineapple juice and agave nectar infused with achiote, an orange-red seed with an earthy flavor, used often in Mexican cooking. If achiote is unavailable, an un-spiced agave nectar will do just fine.
- 1 ounce pork fat-washed rum (see Editor's Note)
- 1 ounce white rum, preferably Plantation 3 Star
- 1 ounce pineapple juice
- 3/4 ounce lime juice
- 1/2 ounce anchiote agave nectar (see Editor's Note)
- 1 sprig cilantro
Garnish: chicharron salt rim (2:1, salt:chicharron or Mexican pork rind, blended in a spice grinder)
- Pour the chicharron salt in a shallow dish. Moisten the rim of a coupe glass with a lime wedge, then roll it in the salt mix to coat. Set aside.
- Combine all ingredients in a mixing tin and shake with ice.
- Strain into the prepared coupe glass.
Pork Fat-Washed Rum:
1 tablespoon pork fat, reserved from a roasted pork shoulder, or bacon fat.
1 750ml bottle white rum, such as Plantation 3 Star
Place the pork fat in a double boiler with half a bottle of rum. Heat the rum and pork fat over simmering water until the fat dissolves. Allow the mixture to cool, then transfer the liquid to a quart container and place it in the freezer. The following day, strain the liquid through a coffee filter, discarding the fat. Funnel the pork fat-infused rum back into the bottle to combine with the un-infused spirit. Makes one bottle.
1/4 teaspoon achiote powder
1 cup agave nectar
To make achiote nectar, combine the achiote powder with agave nectar in a small saucepan over low heat. Stir often until the powder is mixed well with the agave, remove from the heat and allow the nectar to cool.