Empellón Cocina's Fat-Washed Mezcal (Alcoholic Cocktail Beer Glass)

Description

To make sure your pork fat is as delicious as theirs, here's their marinade and what to do with it (you'll also need a rack of ribs): 4 ancho chiles, 8 guajillo chiles and 4 chipotle chiles, plus 4 cloves of roasted garlic, half a cup of cider vinegar, a quarter teaspoon of Mexican oregano, 1 teaspoon of ground black pepper, a whole clove, a quarter teaspoon of ground cinnamon and half a teaspoon of ground cumin. Toast the dried chiles and soak in water for at least an hour until they rehydrate. Drain and discard the soaking liquid. Combine the soaked chiles with the remaining ingredients and puree until smooth. Cold smoke a rack of pork ribs by taking a large hotel skillet with wood chips on one side and charcoal on the other. Place another smaller tray of pork ribs on top of the charcoal/wood chip tray. Light the charcoal, being careful not to ignite the wood chips. Cover both pans with aluminum foil and let them smoke for 10 to 15 minutes, until desired smoke level is reached, then cover with marinade and wrap in aluminum foil before placing the ribs in a 300 degree oven for 7 hours. When the ribs have cooled, strain the fat and use for the infusion. If you find it difficult to achieve the same type of fat volume, top up the rest with lard from the butcher. To get the same intensity of flavor without the ribs, heat the fat in a pot with a few tablespoons of marinade. Once you have your tub of seasoned pork fat in liquid form cooled, pour equal amounts of Ilegal Joven mezcal and fat into a sealable container. Seal the container and shake it very well, then put it in the freezer overnight. When everything is separated and curdled, pass it through a fine mesh strainer. If you don't have chinoise, try a fine mesh strainer, or if you don't have one of those, try removing most of the fat with a spoon. There will be a few drops of orange fat left in the strained mezcal: run it through a few layers of cheesecloth (or coffee filters in a pinch) to remove the last of it. The mezcal is now ready to drink, alone or in a cocktail. habanero tincture Cut the habaneros into slices and add 2 ounces of Ilegal Joven mezcal. Let sit overnight or until desired heat level is reached. Cocktail Combine the mezcal and chocolate liqueur in a mixing glass with ice and stir for 45 seconds. Strain and pour into a cold glass. Carefully "sink" the coffee liquor into the interior of the coupe with a spoon. Garnish with 5 drops of habanero tincture.

Ingredients

• ounces of mezcal2
• oz chocolate liqueur3/4
• oz coffee liqueur1/2

Preparation

To make sure your pork fat is as delicious as theirs, here's their marinade and what to do with it (you'll also need a rack of ribs): 4 ancho chiles, 8 guajillo chiles and 4 chipotle chiles, plus 4 cloves of roasted garlic, half a cup of cider vinegar, a quarter teaspoon of Mexican oregano, 1 teaspoon of ground black pepper, a whole clove, a quarter teaspoon of ground cinnamon and half a teaspoon of ground cumin. Toast the dried chiles and soak in water for at least an hour until they rehydrate. Drain and discard the soaking liquid. Combine the soaked chiles with the remaining ingredients and puree until smooth. Cold smoke a rack of pork ribs by taking a large hotel skillet with wood chips on one side and charcoal on the other. Place another smaller tray of pork ribs on top of the charcoal/wood chip tray. Light the charcoal, being careful not to ignite the wood chips. Cover both pans with aluminum foil and let them smoke for 10 to 15 minutes, until desired smoke level is reached, then cover with marinade and wrap in aluminum foil before placing the ribs in a 300 degree oven for 7 hours. When the ribs have cooled, strain the fat and use for the infusion. If you find it difficult to achieve the same type of fat volume, top up the rest with lard from the butcher. To get the same intensity of flavor without the ribs, heat the fat in a pot with a few tablespoons of marinade. Once you have your tub of seasoned pork fat in liquid form cooled, pour equal amounts of Ilegal Joven mezcal and fat into a sealable container. Seal the container and shake it very well, then put it in the freezer overnight. When everything is separated and curdled, pass it through a fine mesh strainer. If you don't have chinoise, try a fine mesh strainer, or if you don't have one of those, try removing most of the fat with a spoon. There will be a few drops of orange fat left in the strained mezcal: run it through a few layers of cheesecloth (or coffee filters in a pinch) to remove the last of it. The mezcal is now ready to drink, alone or in a cocktail. habanero tincture Cut the habaneros into slices and add 2 ounces of Ilegal Joven mezcal. Let sit overnight or until desired heat level is reached. Cocktail Combine the mezcal and chocolate liqueur in a mixing glass with ice and stir for 45 seconds. Strain and pour into a cold glass. Carefully "sink" the coffee liquor into the interior of the coupe with a spoon. Garnish with 5 drops of habanero tincture.