Recipe Courtesy of Jean-Francois Fortin at Workshop Eatery
1 oz. Jose Cuervo Especial
0.25 oz. Montelobos Mezcal
0.75 oz. Aperol
1.5 oz. fresh pressed grapefruit juice
0.5 oz. fresh pressed lime juice
1 oz. grapefruit-jalapeno reduction
0.5 oz. simple syrup
Smoked grapefruit salt mix for the rim
Dehydrated grapefruit wheel to garnish
1. Take a clean, polished rocks glass and dip the rim in lemon juice, then in the smoked grapefruit salt mix.
2. Mix all ingredients in a shaker filled with ice cubes; shake for 10-12 seconds.
3. Strain and pour on ice into the glass; garnish with a full dehydrated grapefruit wheel.
500 ml fresh pressed grapefruit juice
100 mg white sugar
16 grams fresh green jalapeno, chopped, seedless
4 grams red jalapeno, seedless
Mix together and bring to a gentle boil until reduced by half; give it a good blitz with a hand mixer or blender. Strain the syrup with a very fine strainer to collect the pulp from the jalapeo.
Grapefruit Salt Mix
100 mg smoked sea salt
50 mg dehydrated grapefruit dust
Dehydrated grapefruit wheel
Slice grapefruit into 1/8-inch slices; place in dehydrator at 135 degrees Fahrenheit for 24 hours (or at 150 degrees Fahrenheit in a conventional oven for 16 hours).
2003 91 St. SW, 780-705-2205, theworkshopeatery.com