Crimson Eclipse

Ingredients

Cocktail

• 1½ oz mezcal
• ½ oz reposado tequila
• 1 oz unsweetened black cherry juice
• ¾ oz charred blood orange juice
• ½ oz fresh lime juice
• ½ oz cacao-hibiscus agave syrup
• 2 dashes black cherry bitters
• ⅛ tsp pink peppercorns, lightly crushed
• 2 drops saline solution
• Ice
• For the saline: 1 g fine sea salt dissolved in 4 g warm water; cool before using 2 drops
• 1 blood orange, halved, to prepare the measured ¾ fl oz charred juice; reserve a slice for garnish

Cacao-hibiscus agave syrup

• ¼ cup agave
• ¼ cup hot water
• 1 tbsp dried hibiscus
• 1 tbsp roasted cacao nibs
• 1 strip orange peel
• Pinch salt

Finish

• ½ tsp food-grade black lava salt and 1 lime wedge for a partial rim
• 1 dehydrated or charred blood orange slice
• 1 cherry and 1 small rosemary sprig
• Optional food-safe rosemary smoke

Step by step

1. Stir agave and hot water with hibiscus, cacao nibs, orange peel, and salt. Steep 12–15 minutes, strain, and cool.
2. Char blood orange halves cut side down in a hot dry pan until spotted. Cool, juice, and strain.
3. Moisten half the rim of a rocks glass with the lime wedge, then dip in black lava salt. Add one oversized clear cube.
4. Lightly muddle pink peppercorns in a shaker. Add mezcal, tequila, juices, syrup, bitters, saline, and ice; shake 12–15 seconds.
5. Double-strain over the cube. Garnish with orange, cherry, and rosemary. Optionally smoke under a cloche for about 30 seconds.

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