• 2 parts Mesquite & Black Walnut Smoked Maker’s 90* (or any bourbon of your choice)
• 1 part Pecos Cordial (see ingredients 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.

Pecos Cordial:

• 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