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Agrumato

“Stones of Lipari” Cocktail with Calabrian Chili Olive Oil Syrup, Stone Fruits, & Mezcal

From Jelena Prodan

S.K.Y., Chicago, IL

Stones of Lipari Cocktail hero

Ingredients

Calabrian Chili Syrup

  • 147 g fresh peaches, diced
  • 147 g fresh nectarine, diced
  • 147 g fresh plum, diced
  • 100 g dried Morita chilies
  • 25 g brown sugar
  • 200 g Corto® Agrumato-Method
    Calabrian Chili Olive Oil

To Assemble and Serve

  • 1 oz tequila
  • 1 oz mezcal
  • 1 oz Calabrian Chili Syrup
  • 3/4 oz lime juice
  • 1/2 oz peach liqueur
  • 1 scoop ice
  • 1 lime peel
  • dried Calabrian chilies, ground
  • Corto® Agrumato-Method Calabrian Chili Olive Oil

Directions

For the Calabrian Chili Syrup

Heat a small saucepan over low heat. Add all ingredients except for the Corto® Agrumato-Method Calabrian Chili Olive Oil and allow them to cook and reduce for about 5–10 minutes. Make sure the fruit is only slightly soft—the fruits should still hold most of their firmness. Transfer to a blender and blend until smooth. Strain the mixture through a chinois conical sieve, pressing with a ladle for maximum extraction. Place the mixture in a bowl over ice and allow it to cool completely.

Once cooled, add your syrup back to the blender. Start blending, and slowly pour in the Agrumato-Method Calabrian Chili Olive Oil. Continue blending until the syrup is smooth and emulsified.

To Assemble and Serve

Place all ingredients into a cocktail shaker. Shake vigorously for 8–10 seconds. Double strain the cocktail into a rocks glass. Top with fresh ice and garnish with a lime peel dipped and coated in the ground Calabrian chilies. Finish with a drop of Agrumato-Method Calabrian Chili Olive Oil.