On the Eve of the New Year, what better recipe to provide you with than one called Mishi's Regret? And don't worry, we don't actually think you'll regret this one...
This mezcal-based cocktail hails from Southpaw BBQ but we got it out of the Arts & Eats cookbook, a nonprofit cookbook collaboration between Mission district restaurants and Creativity Explored artists. With recipes from 25 of San Francisco's favorite Mission restaurants, it's definitely a good incentive to do one last charitable thing this year.
And with that we bid farewell to 2013! Happy New Year!
1.5 oz. of Mezcal
1 oz. of Cassis
1 oz. of lemon juice
3 dashes of habanero tincture
Glassware: Ball Jar or 16 oz. glass
1 liter of 100 proof vodka
16 oz. of sliced habanero peppers
Combine habanero peppers into large ball jar with 100 proof vodka. Let sit for 3 weeks and shake jar once a day. Cocktail Process: Add 1.5 ounces of mezcal, 1 ounce of cassis, 1 ounce of lemon juice and 3 dashes of habanero tincture to shaker. Fill shaker with ice. Shake cocktail in shaker and pour directly into 16 ounce glass. Garnish with a lemon twist. Makes one.
Reprinted with permission from Arts & Eats Cookbook.