Short Rib Death & Co. Recipe)

 

Just like the Caribbean Shrub in the following post, this cocktail is based on ingredients used in cooking food. The name Short Rib indicates that molasses and jalapenos used in a short rib recipe appear in in liquid form in this spicy tequila drink.

I didn't have or know how to make pomegranate molasses, but I have a bottle of blackstrap that really only gets used in tropical drinks. Knowing that pomegranate molasses is a much lighter and sweeter than blackstrap, which is really thick and salty, I thinned out my black strap. I used equal parts grenadine and blackstrap to approximate pomegranate molasses and I think it worked. 

The other homemade ingredients is jalapeno-infused blanco tequila. This worked almost too well with jalapenos left over from enchiladas. I infused the chopped peppers for four days, and the tequila was about as spicy as you can stand to drink by itself. (You never know how hot a chili is going to be until you try it, and even then your infusions can surprise you.) So it turned out that this was a very spicy, sweet and savory cocktail, just like short rib sauce.

• 2 oz. jalapeno-infused blanco tequila
• 3/4 oz. lime juice
• 1 oz. simple syrup
• 3/4 tsp. pomegranate molasses (mixture of equal parts grenadine and blackstrap molasses)

 Combine all ingredients in a shaker with ice. Shake and strain into a chilled coupe.