In this Ti’ Punch variation, Vince Bright swaps the expected rhum agricole for the similarly grassy blanco tequila. “I wanted to go completely into vegetation land and actually infuse roasted poblanos into blanco tequila,” he says of his base spirit of choice, which he complements with a touch of smokiness from half an ounce of mezcal. To bring out the spice while adding a touch of sweetness, he calls on pink peppercorn syrup, which adds a subtle floral hint. “The pink peppercorn enhances the poblano, which is contrasted with the smoke of the mezcal… The layers all circulate.”
- 1 1/2 ounces poblano-infused tequila, preferably Corazon Blanco (see Editor’s Note)
- 1/2 ounce mezcal, preferably Banhez
- 1/4 ounce pink peppercorn cane syrup (see Editor’s Note)
- Lime coin
- Add cane syrup and lime coin to a glass and muddle.
- Add ice and tequila and mezcal and give a gentle stir.
- Garnish with Tajín.
2 poblano peppers
750mL bottle of tequila, preferably Corazon blanco
Roast the poblano peppers until the skin is evenly charred, about 2 to 3 minutes per side on a grill, or about 20 minutes in the oven at 400° Fahrenheit. Remove the skin from the peppers, add to a container along with the flesh of one of the peppers and stir in the tequila. Let stand for 30 minutes at room temperature, tasting often to monitor heat level. Strain through a cheese cloth back into the tequila bottle. Refrigerate until ready to use, up to one month.
Pink Peppercorn Cane Syrup:
1 cup water
1 cup cane sugar
1/2 tablespoon pink peppercorns
Combine the water and sugar in a saucepan over medium heat and stir until sugar has dissolved. Remove from heat, add the pink peppercorns and let sit for 30 minutes. Strain into a sealable container and refrigerate until ready to use. Will keep up to one month.