The Tipple Index · No. 238

Empellón Cocina's Fat-Washed Mezcal

Name: Empellón Cocina's Fat-Washed Mezcal
Yield: 1 drink
Ingredients: 2 oz Tequila; 3/4 oz Crème de cacao; 1/2 oz Coffee liqueur (Kahlúa)

The espresso keeps you honest; the tequila forgives you.

Served in: Beer Glass

Ingredients

To ensure that your pork fat is just as delicious as theirs, here’s their adobo marinade and what to do with it (you’ll also need a rack of ribs): 4 ancho chiles, 8 guajillo chiles and 4 chipotle chiles, plus 4 cloves roasted garlic, half a cup of cider vinegar, a quarter teaspoon of Mexican oregano, 1 teaspoon of ground black pepper, a whole clove, a quarter teaspoon of ground cinnamon and a half teaspoon of ground cumin.
Toast the dried chiles and soak in water for at least an hour until they are rehydrated.
Drain and discard the soaking liquid.
Combine the soaked chiles with the remaining ingredients and purée until smooth.
Cold smoke a rack of baby back pork ribs by taking a large hotel pan with woodchips on one side and charcoal on the other.
Place another, smaller, pan with pork ribs, above the charcoal/woodchip pan.
Ignite the charcoal, being careful to not ignite the woodchips.