Courtesy of The Bar at The Spectator Hotel, Charleson, South Carolina, this cocktail plays a double role, transforming as its custom ice sphere melts. Filled with a mini-cocktail of its own, the ice adds dark berry and earthy flavors, as well as a slightly spicy back note.
INGREDIENTS
- ¾ oz. Montelobos Mezcal
- ¾ oz. Yellow Chartreuse
- ½ oz. Licor 43
- ½ oz. pineapple juice
- ¾ oz. lime juice
- Spicy Pomegranate Ice Ball (recipe below)
- Garnish: lemon wheel skewered with a brandied cherry
DIRECTIONS
Combine all cocktail ingredients in a shaker tin, add ice, and shake vigorously. Strain and pour into a rocks glass. Gently add ice ball and garnish with lemon wheel skewered with brandied cherry.
Spicy Pomegranate Ice Ball
- 3½ oz. pomegranate juice
- ¼ oz. Milagro Silver Tequila
- ¼ oz. Giffard Crème de Mûre
- ¼ oz. Ancho Reyes liqueur
- ¼ oz. Highwire Southern Amaro
- ¼ oz. blackberry purée
- ¼ oz. lime juice
- Small pinch cayenne pepper
Combine all ingredients into mixing cup or other vessel and stir thoroughly. Pour into ice ball molds. Allow to freeze for 24 hours.
