:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__liquor__2014__08__Creole-Crusta-Recipe-Page-d4ebf3e71d2b4fc8b8bad2568f894f5a.jpg)
For football season, we have presented a drink by a bartender from each NFL team's hometown. Bartender Alba Huerta is a major player in the Houston eating and drinking scene (Anvil, Julep, The Pastry War) and reps hometown pride for the Houston Texans with this chile-flake-infused cocktail.
Ingredients
- 1 1/2 oz Demerara rum
- 1/4 oz Chile-flake-infused Clement Créole Shrubb orange liqueur
- 1/4 oz Turbinado sugar syrup (2 parts sugar, 1 part water)
- 2 dashes Bittercube Bolivar bitters
- Toasted benne seeds
- Turbinado sugar
- 3/4 oz Freshly squeezed lemon juice
- Garnish: Orange peel
Steps
-
Mix together the turbinado sugar and toasted benne seeds.
-
Coat the rim of a cocktail glass with lemon juice, and coat it in the sugar and seed mixture.
-
Add remaining ingredients to a shaker filled with ice and shake.
-
Double-strain into the rimmed cocktail glass, and garnish with an orange peel.