Welcome to Re-Mixology, a lohudfood video series featuring the talents of local barmen and barladies as they take a classic cocktail and adapt it for personal taste and seasonal ingredients. Each week is a new cocktail and a new take.
The cocktail: Casper, a re-mix on a classic margarita.
The re-mix: Substitute lime juice and Cointreau with blood orange juice and ghost chili syrup.
Where to get it: 8 North Broadway, 8 N. Broadway, Nyack, 845-353-1200,www.8northbroadway.com.
Who makes it: Paul Ritto. “I start off with a nice añejo tequila which is smoother and has a more complex flavor profile than silver tequila,” he says. “I replaced lime with the sweet and tangy blood orange juice, and the ghost chili syrup adds smoke as well as spice that lingers long after you take a sip.”
How to make it: Casper
1 1/2 ounces El Espolon Anejo Tequila
3/4 ounce blood orange juice
1/2 ounce ghost chili syrup (see below)
Lime wheel garnish
Combine ingredients into a mixing glass. Add ice and shake vigorously. Use fresh lime to rim a rocks glass with salt/sumac mixture. Double strain into the rocks glass and top with fresh ice. Garnish with a lime wheel. Makes one drink.
Ghost chili syrup
1 cup boiling water
1 cup sugar
2 dried ghost chili peppers
Add sugar to hot water and stir until sugar is fully dissolved. Cut both chili peppers in half and steep in the hot syrup until syrup cools down. Strain through a sieve to remove the peppers.