Fire & Ash

Fire & Ash is built on contrast—smoke and citrus, heat and brightness, all held in balance. Mezcal lays down a deep, smoldering foundation while ancho chile liqueur brings a slow, warming heat. Blood orange and grapefruit from the Blood Ruby syrup sharpen the profile, with lime cutting through to keep everything lifted and precise. The result is a cocktail that opens bright, settles into smoke, and finishes with a lingering warmth that stays just long enough.

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Category: THIRST

Cuisine: Global, Mexican

Course: Drinks

Keyword: Ancho Reyes (Red), Blood Orange, Lime Juice, Mezcal, Ruby Red Grapefruit, Solerno

Prep: 7

Total: 7

Servings: drink

Calories: 286kcal

Author: TastyDaddy

Equipment

Ingredients

Drink

2 oz Mezcal
½ oz Solerno
½ oz Ancho Reyes (Red)
¾ oz Blood Ruby syrup
¾ oz fresh lime juice

Garnish

¼ wheel blood orange (cut thick, charred rind)
1 inch ruby red grapefruit peel (expressed with flame)

Instructions

Blood Orange Garnish Prep

Cut 1 blood orange into ½" thick wheels, then cut each wheel into four equal segments.
Using a set of metal kitchen tongs, gently hold the blood orange segments so that the rind side is face out.
Char each rind using a crème brûlée torch.
Let each cool and pierce with garnish skewer so that charred rind is on bottom; set aside in bowl or jar.

Drink Prep

Fill rocks glass with ice and garnish with charred blood orange segment so it is rind side down in glass.
In a Boston shaker, add 2 oz Mezcal, ½ oz Solerno, ½ oz Ancho Reyes (Red), ¾ oz Blood Ruby syrup, and ¾ oz fresh lime juice.
Fill shaker with ice and shake vigorously until the outside of the tin is frosty.
Using Hawthorne strainer, strain liquid from shaker into prepared rocks glass.

Flame Expressed

Using a vegetable peel, remove 1" wide piece of ruby red grapefruit rind.
With a lit match in your dominant hand and the peel in your other, warm the peel over the flame briefly to draw out the citrus oil.
Holding both over glass, give the peel a gentle squeeze to release citrus oil onto the flame; some of the oil will ignite while the rest will fall into the cocktail.
Rub the rind along the rim of the glass; drop into cocktail and serve.

Nutrition