📝 About This Recipe
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
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1
Begin by chilling your rocks glasses in the freezer for at least 10 minutes to ensure the cocktail stays crisp.
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2
Prepare the rimming station by placing the Sal de Gusano or Tajín on a small flat plate.
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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.
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4
In a heavy-bottomed cocktail shaker, place the jalapeño slices and the fresh cilantro leaves.
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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.
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6
Pour in the 4 ounces of Bacanora, the Ancho Reyes liqueur, the fresh lime juice, and the grapefruit juice.
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7
Fill the shaker to the brim with large, solid ice cubes; cold dilution is key to balancing the high alcohol content of Bacanora.
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8
Secure the lid and shake vigorously for 20 seconds until the outside of the shaker is frosted and extremely cold to the touch.
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9
Double-strain the mixture through a Hawthorne strainer and a fine-mesh sieve into the prepared glasses filled with fresh ice.
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10
Take the rosemary sprigs and quickly pass a flame over them until they begin to smoke slightly.
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11
Place a dehydrated lime wheel on top of the ice and tuck the aromatic rosemary sprig alongside it.
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12
Serve immediately while the temperature is at its lowest and the smoky aromatics are most potent.
💡 Chef's Tips
Always use fresh-squeezed citrus juice; bottled juice lacks the bright acidity needed to cut through the smoke of the Bacanora. If Bacanora is too intense for your palate, you can sub half the portion with a mild Tequila Blanco, though you'll lose some authentic character. To control the heat, remove the white pith from the jalapeño before muddling. Double-straining is essential here to remove small bits of cilantro and jalapeño seeds for a silky mouthfeel. For a deeper smoke, use a smoking gun to fill the serving glass with mesquite smoke before pouring the cocktail.
🍽️ Serving Suggestions
Pair this drink with Carne Asada tacos to complement the charred meat flavors. Serve alongside a bowl of spicy roasted chickpeas or 'garbanzos enchilados'. Matches beautifully with fresh ceviche or aguachile, where the acidity mirrors the cocktail's citrus. Enjoy as a sunset aperitivo with a side of salty Cotija cheese and dried mango slices.