This tiki-style drink takes its name from the circle of latitude that wraps around part of the earth’s southern hemisphere, hitting many of the areas where ingredients in the drink are sourced: Mexico (mezcal), Asia (ube, a purple yam indigenous to the Philippines), and the Caribbean (falernum). Bee propolis, which can be purchased in health food stores, is used to add a trace of bitterness to balance the drink.
- 1 ounce mezcal, preferably Fidencio Clasico
- 3/4 ounce allspice dram
- 1/2 ounce fresh lime
- 1 ounce ube orgeat (see Editor’s Note)
- 1 ounce falernum
- 2 dashes bee propolis
Garnish: spiced ube powder (4 parts ube powder to 1 part garam masala)
- Combine all ingredients in a mixing tin and shake with ice.
- Strain into a rocks glass.
- Garnish with spiced ube powder.
2 cups blanched almonds
1 tablespoon walnut oil
1 tablespoon kosher salt
6½ cups sugar
6½ cups hot water
1 teaspoon ube extract tincture
Place Almonds on a sheet tray with walnut oil and toast for 2 minutes in the oven. In a large container, mix together sugar and hot water. Add the almonds and the Kosher salt. Blend it with the immersion blender until all the almonds are broken up. Cover and let sit overnight. Strain the next day and add ube. Mix thoroughly and transfer to a container with a tight cover. Keeps, refrigerated, for up to 2 weeks.