If you can’t find poblano liqueur, you can substitute another chile-flavored spirit or make your own by placing 2–3 medium poblanos, roughly chopped, in a jar with a 2-inch piece of orange zest. Add anywhere from one teaspoon to 1/4 cup granulated sugar to taste. Pour 2 cups of vodka into the jar. Let steep in a cool, dark place for at least three hours or up to 3 days. Strain. You may need to adjust the amount of simple syrup to achieve the desired sweetness of the drink.
Jon Rangel’s Woodlawn Sling
Makes one cocktail
- 3/4 ounce 18th Street gin (or gin of your choice)
- 1/2 ounce Banhez mezcal (or mezcal of your choice)
- 3/4 ounce Ancho Reyes Verde poblano liqueur (or a homemade version as described above)
- 1 dash cucumber bitter
- 1/2 ounce simple syrup
- 1 ounce lime juice
- Cracked ice
- Chives, to garnish
- Fill a cocktail shaker about two-thirds full of cracked ice. Place remaining ingredients except chives in cocktail shaker. Attach lid to shaker and shake vigorously until well blended and frothy.
- Double strain into coupe or other stemmed cocktail glass.
- Garnish with chive. Serve immediately.