Joker's Wild (Death & Co. Recipe)

This cocktail contains an unusual spirit that gives it this pretty red glow. Zoco Pacharan Navarro liqueur is a Spanish sloeberry, anisette, vanilla and coffee infusion. I don't have any way of getting it, but I figured I could pull off a replica with Aguardiente topped up with Galliano, and sloe gin and infused with whole coffee beans. This ingredient makes up the bulk of this cocktail, so I made enough for two. The recipe for the Pacharan Navarro knock off is as follows:

• 2 oz. Agurdiente
• 1/2 oz. Galliano
• 1/2 oz. sloe gin
• 10-15 coffee beans

The infusion only takes about 12 hours and is not a big deal to pull off ahead of serving the drink as long as you have the ingredients and the time. I will say that this is a pretty sticky-sweet liqueur, like an anise and sloeberry amaretto. The coffee comes through ever so subtly and adds bitterness, and the sloe gin doesn't completely overpower. The pisco, however is simply an afterthought that gets lost in the mix and the final result is little more than a spicier Sloe Gin Collins of some sort.

Lastly, there is a little foam from the liqueur and absinthe that is produced by shaking. It is, however, short lived and didn't stand up to being photographed. I'm still a little confused about this cocktail and what it is going for, but sometimes a drink is simply a method of enjoying a strange liqueur. And in that case Joker's Wild has that is spades.

• 1/2 oz. pisco (Capel used)
• 1 1/2 oz. Zoco Pacharan Navarro Liqueur (homemade recipe used)
• 2 dashes absinthe
  
• 3/4 oz. lemon juice
• 1/2 oz. simple syrup
• 1/4 oz. vanilla syrup (vanilla-infused vodka used)
• club soda

Combine all ingredients in a shaker with ice. Shake and strain into a highball glass full of fresh ice. Top with soda and garnish with a spoonful of foam left over in the tin.