SPICE AND SMOKE
Steps:
- Combine the jalapeño quarters, sugar and 1/2 cup water in a small saucepan and bring to a simmer over medium heat. Simmer for 2 minutes. Set aside to infuse for about 45 minutes, depending on how spicy you want the syrup. Strain and discard the jalapeños.
- In a tall glass filled with ice, combine the mezcal, grapefruit juice and 1 ounce of the jalapeño syrup. Top off with the club soda. Give the drink a quick stir, then drop in the jalapeño slices and serve with a straw.
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- Smoked Paprika. There’s a whole slew of paprika varieties out there, from the standard, sweet kind you sprinkle over deviled eggs to the hot stuff that adds a punch to any dish.
- Smoked Olive Oil. Made by infusing natural smoke from a mix of oak, beech, and birch wood into the oil, smoked olive oil is seriously incredible stuff.
- Black Cardamom. When most people think about cardamom, they are likely thinking of green cardamom, which is found in pod and ground form and whose warming flavor enhances everything from chai to baked goods.
- Chipotle Peppers. Chipotles are dried and smoked jalapeño peppers, so they’re both spicy and smoky. You’ll most commonly find them ground into a powder, or whole in a spicy, tomato-based sauce called adobe.
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