Mixologist extraordinaire Emily Davidson calls this cocktail, “A new take on an Old Fashioned with New Mexican, Mexican, and New Orleans influences.” Spiced with hits of red chile honey and a Chile de Árbol garnish, it leans into the Big Easy with creole bitters. A crowd pleaser at Lady Duff’s Lounge in Hotel Glorietta, it’s now one of ours too.
Why Use Taos Honey Co. Chimayo Red Chile Infused Honey?
For this cocktail recipe, Emily uses Taos Honey Co.’s Chimayo Red Chile Infused Honey. It comes in a 12 oz glass jar. Because it’s made locally by Taos beekeepers, it carries a bit of terroir and artisanal quality you won’t find elsewhere. Not only are you supporting local, the sweet and smokey flavors create complexity and add the perfect dash of spice.
Print
Viejo Nuevo: Red Chile Old Fashioned
Description
A little bit of spice puts a new outlook on the Old Fashioned.
Ingredients
- 2 oz mezcal or bourbon
- ½ oz Taos Honey Co. Chimayo Red Chile Infused Honey
- 2 dashes Bitter Truth Creole Bitters
- 2 dashes Fee Brothers Molé Bitters
- 1 dried Chile de Árbol, garnish
Instructions
- Stir the mezcal or bourbon with the red chile honey in a rocks glass with a big ice cube.
- Add the dashes of creole and molé bitters and garnish with the dried chile.
Try a soup that also showcases local ingredients, Bolita Bean and Fennel Sausage Soup.
Recipe by Emily Davidson, Lady Duff’s Lounge in Hotel Glorietta
Story by Julia Platt Leonard
Styling by Anna Franklin
Photography by Dave Bryce
TABLE Magazine New Mexico’s SOURCE section is created with the support of Ricky Allen and Tara Earley Real Estate Group. SOURCE finds the best locally made ingredients and artisanal products, as well as locally available luxuries for fashion and home. Ricky and Tara join us in our support of local businesses.
Subscribe to TABLE Magazine‘s print edition.
