Jay Schroeder created this beer-and-tequila cocktail for Frontera Grill in Chicago. He sweetens it with a syrup made from panela, a dark, molasses-y Latin American sugar (known as piloncillo in Mexico). Schroeder spices the syrup with cloves and ginger—“flavors that remind me of baking with my mother at Christmastime,” he says.
Slideshow:More Tequila Cocktail Recipes
Recipe from Food & Wine Cocktails 2015
4 ounce Negra Modelo beer
1 ounce añejo tequila
1 ounce Panela Syrup (see Note)
3/4 ounce fresh lime juice
1 orange twist, preferably spiral-cut, for garnish
How to Make It
Pour the beer into a large chilled wineglass. In a cocktail shaker, combine the tequila, Panela Syrup and lime juice. Fill the shaker with ice and shake well. Strain into the wineglass and garnish with the orange twist.
Panela Syrup: In a medium saucepan, combine 10 ounces chopped dark panela (a.k.a. piloncillo or unrefined cane sugar), 1/3 cup peeled and chopped fresh ginger, 2/3 cup water, 2 teaspoons ancho powder, 1 1/4 teaspoons whole cloves and the zest from 1 orange. Simmer over moderately low heat, stirring occasionally, until the panela is dissolved and the syrup is very fragrant, about 7 minutes. Let cool, then pour through a fine strainer into a jar. If desired, strain the syrup again through cheesecloth to remove any residual ancho powder. Refrigerate for up to 2 weeks. Makes about 8 ounces.
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