Maker's Mark Pecos Sour

Name: Maker's Mark Pecos Sour
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Modern American
Ingredients: 2 parts Mesquite &; Black Walnut Smoked Maker’s 90* (or any bourbon of your choice); 1 part Pecos Cordial (see below); .75 parts Fresh Lime juice ( we use 1:1 Persian Lime:Key Lime ); 2 d Bitter Cube Corazon Bitters ( these are savory, with Coffee, Chocolate & Oregano); Garnish- Rim glass with Spiceology Chile con Limon, Mexican Oregano, Espresso Salt, Fleur d’ Sel; Lime Wheel; *We cold smoke our whisky on a Big Green Egg, nested in a bowl of ice over mesquite and the black walnut barrel bungs from Maker’s Mark. We do about 20-30 minute per 5 L. Strain and bottle before use.; 1 part fresh squeezed Moro Blood Orange Juice (you can use high quality bottled, but only if cold pressed, it is too bitter otherwise); 2 parts fresh squeezed TX Ruby Red Pink Grapefruit Juice (Simply Grapefruit or better is also a substitute); 1 part Pink Prickly Pear Puree; .5 parts fresh lime juice (1:1 Key Lime: Persian Lime); .5 parts Smoky Habanero Honey Simple Syrup (Add 1 tsp Spiceology Smoky Honey Habanero per Liter of Honey Syrup (2:1 Honey : Water) heat over low heat and allow Spice to infuse.); 1 tsp Spiceology Citric Acid per Liter of final product

Prep Time

15 minutes

Cook Time

10 minutes

Cuisine

Modern American

Ingredients

2 parts Mesquite &
Black Walnut Smoked Maker’s 90* (or any bourbon of your choice)
1 part Pecos Cordial (see below)
.75 parts Fresh Lime juice ( we use 1:1 Persian Lime:Key Lime )
2 d Bitter Cube Corazon Bitters ( these are savory, with Coffee, Chocolate & Oregano)
Garnish- Rim glass with Spiceology Chile con Limon, Mexican Oregano, Espresso Salt, Fleur d’ Sel
Lime Wheel
*We cold smoke our whisky on a Big Green Egg, nested in a bowl of ice over mesquite and the black walnut barrel bungs from Maker’s Mark. We do about 20-30 minute per 5 L. Strain and bottle before use.

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1 part fresh squeezed Moro Blood Orange Juice (you can use high quality bottled, but only if cold pressed, it is too bitter otherwise)
2 parts fresh squeezed TX Ruby Red Pink Grapefruit Juice (Simply Grapefruit or better is also a substitute)
1 part Pink Prickly Pear Puree
.5 parts fresh lime juice (1:1 Key Lime: Persian Lime)
.5 parts Smoky Habanero Honey Simple Syrup (Add 1 tsp Spiceology Smoky Honey Habanero per Liter of Honey Syrup (2:1 Honey : Water) heat over low heat and allow Spice to infuse.)
1 tsp Spiceology Citric Acid per Liter of final product

Directions

Add all ingredients to a container and either stir to combine, or use an immersion blender to fully incorporate, then fine strain to remove all pulp.
Garnish- Rim the glass with a blend of Spiceology's Chile con Limon, Mexican Oregano, Espresso Salt and Fleur de Sel, plus Fresh Citrus
Store in a clean glass container (mason jar or swingtop bottle) in fridge for 2 weeks.

Recipe Products