Description

Bacanora is the legendary, smoky spirit of Sonora, Mexico, crafted from wild Agave Pacifica and carrying a Denomination of Origin that ensures its rugged authenticity. This recipe elevates the traditional 'neat' pour into a sophisticated cocktail that balances the spirit's earthy, mesquite-driven profile with bright citrus and a touch of heat. It is a bold, complex beverage that captures the untamed essence of the Mexican desert in a single, refreshing glass.

Ingredients

The Spirit Base

• 4 ounces Bacanora Blanco (high quality, 100% Agave Pacifica)
• 1 ounce Ancho Reyes Chile Liqueur (for a subtle, smoky warmth)

Fresh Citrus & Sweetener

• 2 ounces Fresh Lime Juice (freshly squeezed from about 2-3 limes)
• 1.5 ounces Agave Nectar (amber or light variety)
• 2 ounces Pink Grapefruit Juice (freshly squeezed for floral notes)

The Infusion & Rim

• 2 tablespoons Sal de Gusano or Tajín (for rimming the glasses)
• 6-8 leaves Fresh Cilantro (slapped to release oils)
• 2 slices Jalapeño (seeds removed for controlled heat)

Garnish

• 2 pieces Dehydrated Lime Wheels
• 2 sprigs Fresh Rosemary Sprig (torched slightly for aroma)

Instructions

1. Begin by chilling your rocks glasses in the freezer for at least 10 minutes to ensure the cocktail stays crisp.
2. Prepare the rimming station by placing the Sal de Gusano or Tajín on a small flat plate.
3. Run a spent lime wedge around the outer rim of the chilled glasses, then dip them into the salt, coating only the outside edge.
4. In a heavy-bottomed cocktail shaker, place the jalapeño slices and the fresh cilantro leaves.
5. Add the agave nectar to the shaker and muddle gently for 15 seconds to extract the pepper's spice and the cilantro's herbal notes.
6. Pour in the 4 ounces of Bacanora, the Ancho Reyes liqueur, the fresh lime juice, and the grapefruit juice.
7. Fill the shaker to the brim with large, solid ice cubes; cold dilution is key to balancing the high alcohol content of Bacanora.
8. Secure the lid and shake vigorously for 20 seconds until the outside of the shaker is frosted and extremely cold to the touch.
9. Double-strain the mixture through a Hawthorne strainer and a fine-mesh sieve into the prepared glasses filled with fresh ice.
10. Take the rosemary sprigs and quickly pass a flame over them until they begin to smoke slightly.
11. Place a dehydrated lime wheel on top of the ice and tuck the aromatic rosemary sprig alongside it.
12. Serve immediately while the temperature is at its lowest and the smoky aromatics are most potent.