Enigma de Muerte

Anthony Schmidt, False Idol | San Francisco

At San Francisco’s False Idol, lead bartender Anthony Schmidt pairs passion fruit and maraschino with high-octane tequila in this morbidly baptized frozen drink. With a sidecar shot of mezcal and a plastic eyeball garnish, the drink is evocative of the tiki bar’s whole “impending danger and peril” mood.

Ingredients

Serving: 1

Yield: 1

  • 1 1/2 ounces high proof blanco tequila, preferably Siemba Valles High Proof
  • 1 1/2 ounces high proof blanco tequila, preferably Siemba Valles High Proof
  • 2 ounces lime juice
  • 2 ounces lime juice
  • 1 1/2 ounces passion fruit syrup (see Editor’s Note)
  • 1 1/2 ounces passion fruit syrup (see Editor’s Note)
  • 1/4 ounce maraschino liqueur
  • 1/4 ounce maraschino liqueur
  • 1/4 ounce demerara syrup (2:1 demerara sugar:water)
  • 1/4 ounce demerara syrup (2:1 demerara sugar:water)
  • 1 ounce mezcal, preferably Vago reserved in a shot glass as an accompaniment
  • 1 ounce mezcal, preferably Vago reserved in a shot glass as an accompaniment
  • 12 to 14 ounces pebble ice
  • 12 to 14 ounces pebble ice

Garnish: plastic eyeball

Directions
  1. Combine all ingredients except the mezcal in a drink tin.
  2. Add the pebble ice.
  3. Using a drink mixer on medium speed setting, mix for 2 to 4 seconds.
  4. Empty contents into a 14 1/2-ounce double rocks glass.
  5. Serve the drink along with the shot of mezcal and instruct guests to sip the mezcal and follow with a taste of the cocktail.
Editor's Note

Passion Fruit Syrup:
1 part passion fruit purée
1 part rich simple syrup (2:1 granulated white sugar: water)

Combine the puree with the rich simple syrup in a sealable container and refrigerate until use.

Tagged: Tiki

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