THE SAYULITA SEÑORITA CAN BE SUMMED UP IN TWO WORDS — FLAVOUR BOMB. Southern figured out just the right balance for this complex cocktail, juggling smoke and spice notes with a hint of sweet and a bright hit of acidity. Inspired by a trip he took (his honeymoon, actually) to Mexico’s Pacific coast, including the bohemian coastal town of Sayulita, this study in contrasts was designed to be a drink for all seasons. “I wanted it to be tangy and fresh but, at the same time, have some fall and winter vibes,” says Southern. “It’s meant to take you to the beach in Mexico, but still be a great choice for a drink while it’s snowing and minus-20 outside.”
• 2 oz raicilla (or mezcal)
• 1/4 oz chili liqueur (like Ancho Reyes)
• 3⁄4 oz lime juice
• 3⁄4 oz tamarind-ginger syrup*
• chili-lime salt (like Tajín)
Combine ingredients in an ice-filled cocktail shaker and shake well. Rim an old-fashioned glass with chili lime salt. Strain cocktail into glass over ice.
*Combine 2 tbsp ginger juice, 2 tbsp tamarind concentrate, 125 ml (1⁄2 cup) sugar, and 125 ml (1⁄2 cup) water in a saucepan over low heat. Stir until sugar dissolves.
Set aside to cool. Add 1 tbsp vodka, stir and strain into a bottle. Store in refrigerator for up to three weeks.