Hot Takes

(Page 4 of 19)

Andrew Grenz – Bar Manager, qui

Hot Sauce: Aztexan Habanero Supreme

Pairing: Banana Daiquiri

"This take on a classic daiquiri isn't a total assault of banana and rather a complement to the funky tropical fruit notes already present in the Jamaican rum. Although it isn't made with hot sauce, it'll do a great job cooling your palate down in between bites of those food truck tacos that you just slathered in hot sauce. El Paisa's al pastor tacos have become part of my regular diet after a shift and having this cocktail as a companion is especially relaxing now and then."

Recipe:

2 oz. Jamaican navy strength rum (Smith & Cross)

¼ oz. Giffard Banane du Brésil

¾ oz. fresh lime juice

½ oz. *rich turbinado syrup (recipe below)

Combine all of the ingredients into a cocktail shaker, add ice, and shake well. Double strain into a chilled coupe or cocktail glass, then cut a slit in the lime wheel and attach it to the glass.

*Rich Turbinado Syrup

2 parts turbinado sugar

1 part water

Combine in a pot and heat on medium heat until the sugar dissolves. Stir often and don't bring it to a boil.

Pairing: Michelada

"Here's a more authentic rendition of a michelada for the next time you're planning a brunch at home or for any other possible reason. The balance of spice, refreshing acidity, and Maggi's umami factor contribute to the beer pleasantly. Have fun with trying different beers; my preferences are Carta Blanca for a lighter version and Ocho Reales for a darker."

Recipe:

¾ oz. *michelada mix

½ oz. fresh lime luice

3 dashes Maggi Liquid Seasoning

Aztexan Habanero Supreme (optional but strongly recommended)

12 oz. Mexican beer

Chile lime salted rim and a lime wedge

Rim a pint glass with a chile lime salt. Combine the michelada mix and Maggi Liquid Seasoning, Aztexan Habanero Supreme to taste, add ice, slowly top with the beer, and garnish with the lime wedge.

*Michelada Mix

2 cups dried guajillo peppers (remove the stems and seeds)

6 oz. hot water

2 tbsp. Aztexan Habanero Supreme

Combine the guajillo peppers and hot water in wide mixing bowl and cover with a plate so that the peppers are completely submerged in the water. Cover with plastic wrap and allow them to sit for 6-8 hours or until the peppers have re-hydrated. Then add the peppers and water into a blender and blend on high until smooth. Strain using a chinois or mesh strainer and push the liquid through with a spatula. Add the Aztexan Habanero Supreme and store in a sealed container in the fridge. This should keep for two weeks.

Pairing: Agave Service

"At qui, we have the Agave Service as an option that gives guests a chance to try two different agave spirits side by side with a side of our sangrita (palate cleanser) and orange slices sprinkled with sal de gusano (agave worm salt). This is an easy alternative to try out any new agave spirit or just sip your reliable favorites. The spice of the hot sauce is a bit subdued with the orange and goes well with just about any tequila, mezcal, or sotol. In my personal opinion, a lot of agave spirits are made in such a rustic and traditional way that they each carry their own story with every sip. Drinking them neat is the best way to get to know them before using them in a cocktail."

Recipe:

Agave spirit poured neat

Orange slices (half wheel)

1-2 dashes Aztexan Habanero Supreme

Simply pour an agave spirit (tequila, mezcal, sotol, etc.) of your choice into a small glass and dash the hot sauce over the half-wheels of orange. Sip and bite or bite and sip, it's all up to you.