1.5 ounce I.W. Harper Cabernet Cask
1 oz. ancho chili and lemongrass syrup
.75 ounce lime juice
1 pinch fine sea salt
top with Champagne
orange peel expression
Ancho Lemongrass Syrup
1 cup water
¾ cup dried lemongrass
2 large dried ancho chile pepper
1 cup brown sugar
Garnish: Edible flower
- For syrup, boil water, lemongrass and ancho chile peppers in a small pot. Lightly muddle ancho chile. Turn off the burner and add dark brown sugar. Stir until sugar dissolves. Let steep for 30 minutes. Strain into a mason jar. Store in the fridge for up to seven days.
- Add I.W. Harper Cabernet Cask, ancho chile lemongrass syrup, sea salt and lime juice to a cocktail tin. Add Ice. Shake vigorously for 20 seconds. Double strain into a coupe glass. Twist orange peel over the cocktail to express the oils and then throw away the orange peel. Garnish with an edible flower.
Cocktail created by Whiskey and Rosemary in collaboration with I.W. Harper for Harper House San Francisco.