Featured Cocktail: Missionary's Reposition
While working on a feature about holiday cocktails, I came across this great one from Chicago and New York Mexican restaurants Mercadito, created by Tippling Bros. team Tad Carducci and Paul Tanguay. I think its combination of Rioja, pear, Reposado Tequila and Velvet Falernum makes it a great fringe season sip for this transition into fall. It looks gorgeous, too.
Missionary's RepositionCourtesy of Mercadito Hospitality, Chicago, IL
2 oz. Olmeca Altos Reposado Tequila
1 oz. Rioja pear syrup (see Recipe)
1/2 oz. Velvet Falernum
Fresh lime juice (to taste)
2 thin pear slices, for garnish
Add all ingredients except garnish to a cocktail shaker. Add ice, and shake until chilled. Strain over fresh ice in a rocks glass, and garnish with the pear slices.
For the Rioja Pear Syrup: Combine 16 oz. Rioja and 1 lb. sugar in a saucepan, and bring to a boil. Add the peels from 2 oranges, along with 2 coarsely chopped pears, and simmer until the mixture is reduced by half (about 10 minutes.) Strain out solids, and refrigerate.