The Arinato Recipes

ARINATO (LILLET AND MEZCAL COCKTAIL)

Steps:

• Add all the ingredients, except the grapefruit twist, to a mixing glass with ice and stir. Strain over a large ice cube in a rocks glass. Express the grapefruit twist over the drink and then rest the twist on the cube in the glass.

SONAMBULA

Steps:

• Into a cocktail shaker, add lemon juice, Chamomile Syrup, Jalapeno Tequila, mole bitters, and Peychaud's bitters. Fill shaker with ice cubes and shake well. Strain into coupe glass and float lemon wheel to garnish.
• Into a small saucepan over medium heat, add water and chamomile flowers. Once the tea has reached a simmer, strain into a small container, then pour tea back into the pot. Add sugar, and bring to a simmer over low heat, stirring occasionally. When Sugar has dissolved, reserve Chamomile Syrup in a small container or bottle. (Chamomile Syrup will keep in a lidded container in the fridge for up to 3 weeks. Ivy Mix recommends adding a shot of vodka to extend shelf life.)
• Cut off and discard the tops of 2 jalapenos; slice the peppers into ½-inch chunks. Slice the other 2 jalapenos lengthwise; use a paring knife to cut out the seeds and inner membranes, which should be reserved. (Discard or reserve the halved peppers for another use.) Add the chopped peppers, the seeds, and the inner membranes to a large container; then add the tequila. Allow to sit at room temperature to infuse for 20-30 minutes, depending on the spiciness of the jalapenos; Ivy Mix recommends tasting along the way until the tequila reaches your preferred heat level. Strain the Jalapeno Tequila into a jar, then pour back into the tequila bottle for storage (optional).

PORTO PUNCH

Steps:

• Oleo Saccharum: Pour sugar into a medium jar. Peel grapefruit and lemon; add peels to sugar. Muddle peels into sugar, 30 seconds; cover and let sit at room temperature, 2-24 hours. (The longer the resting time, the more intense the oleo saccharum, resulting in a zestier punch.)
• Punch: Into a punch bowl, add the Oleo Saccharum and warm tea; stir well to help dissolve the sugar. Then add port, rum, crème de pêche, and lemon juice: between each addition, stir, taste, and adjust the flavor to your liking. Gently add ice block, then ladle the punch over the ice to further dilute and cool the drink. Garnish with lemon wheels and flowers.

THE ARINATO

Steps:

• Into a cocktail pitcher, add mezcal, Lillet Blonde, vermouth, Chartreuse, and maraschino liqueur. Fill pitcher with ice, and stir to combine and dilute the cocktail, 20 seconds. Add 3 dashes of bitters, and stir until pink color is evenly distributed.
• Into a chilled rocks glass, add 1 large ice cube. Strain cocktail into the glass. Peel a 4-inch strip of grapefruit peel; bend it lengthwise over the glass to spritz the surface with citrus oil. Rub the outside of the peel around the rim of the glass. Submerge ¾ of the grapefruit twist in the cocktail and serve immediately.

MEZCAL MADRAS

Steps:

• Fill a rocks glass with ice. Add mezcal, orange juice, and cranberry juice.