Julian Cox muddles pineapple chunks with poblano chiles, which add slight heat, and an unexpected ingredient: cumin. “Combier is a must in the drink,” he says. Lighter and slightly drier than other orange liqueurs and triple secs, Combier claims to be the world’s first triple sec.
Four 1/4-inch-thick rings of poblano chile
Four 1-inch chunks of fresh pineapple
Small pinch of ground cumin
1 ounce reposado tequila, preferably 7 Leguas
1 ounce mezcal
3/4 ounce triple sec, preferably Combier
1 ounce fresh lemon juice
1/2 ounce agave nectar
1 orange wheel, for garnish
How to Make It
In a cocktail shaker, muddle 3 of the poblano chile rings with the pineapple and cumin. Add the tequila, mezcal, triple sec, lemon juice and agave nectar. Fill the shaker with ice and shake well. http://www.foodandwine.com/articles/cocktail-basics-techniques#doublestr... title="Basic Cocktail Techniques: How to Fine-Strain">Fine-strain the drink into a chilled ice-filled rocks glass and garnish with the remaining poblano chile ring and the orange wheel.
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