This cocktail, found at Fat Ox (ILoveFatOx.com), was created by created by Christiaan Röllich, bar director at Fat Ox, The Mission, and Zinc Bistro. Röllich is also the author of Bar Chef – Handcrafted Cocktails, and is known for establishing and building innovative bar programs at some of Los Angeles’ most-watched restaurants.
This cocktail features flavors of mezcal and pineapple with saffron and peppers.
"Honestly, you picked my favorite cocktail," Röllich says of Scottsdale City Lifestyle featuring the Big River.
Big River, $18
1 ½ ounce mezcal
1 ounce fresh lemon juice
1 ounce fresh pineapple juice
1 ounce red harissa *
Glass: Double Old Fashioned
Garnish: 2 pineapple ears and 2 dried pineapple slices **
Build your cocktail in your short shaker and fill it to the rim with ice. Fill your glass to the rim with ice, as well. Take your tall shaker and put it on top of your short shaker. Flip the shakers over so the short one is on the top and the tall one on the bottom. Shake hard for seven seconds, using your Hawthorne strainer, and strain it over fresh ice into your glass. Garnish it with the ears and dried pineapple.
*Red Harissa Syrup
150 gr seeded red bell pepper (about 1)
1 tsp. cumin
1 tsp. caraway
1 tsp. coriander
½ tsp. black pepper
1 tsp. turmeric
½ tsp. saffron
2 cups simple (3:2 3 parts sugar: 2 parts water)
Add all ingredients in a blender, blend for 30 seconds, do not strain.
**Dried Pineapple Slices
Cut off all the skin of the pineapple, save the top for garnish.
Cut the pineapple in half, top to bottom. Lay it on its side and cut thin slices. Put the slices in the dehydrator for seven hours at 165F. Besides it being a great snack, they make awesome garnishes.
