La Calaca
Tequila Reposado, Rum, Fassionola Syrup, Lime, Grapefruit, Pineapple, Corn Falernum, Bitters
Bartender David Broomhead of Maíz de la Vida | Nashville, TN
Adapted by StarChefs | June 2026 | Photo: Alexander Zeren
INGREDIENTS
Corn Falernum:
1½ cups overproof tequila
1 cup charred corn kernels
¾ cup brown sugar
1 teaspoon allspice berries
8 whole cloves
1 pod star anise
One 1-inch knob ginger, sliced
Zest of 2 limes
Zest of 1 orange
Fassionola Syrup:
1 cup chopped strawberries
1½ cups granulated sugar
½ cup blood orange purée
½ cup passion fruit purée
1 teaspoon vanilla paste
Orange peel
To Assemble and Serve:
Yield: 1 cocktail
Corn husk
1 ounce tequila reposado
½ ounce mezcal
½ ounce Planteray O.F.T.D. rum
½ ounce Paranubes añejo rum
½ ounce lime juice
½ ounce grapefruit juice
½ ounce pineapple juice
2 dashes Angostura bitters
2 dashes absinthe
Lime shell
Crouton
Overpoof rum
METHOD
For the Corn Falernum:
In a nonreactive container, combine all ingredients. Let sit 48 hours at room temperature, stirring occasionally. Strain, bottle, and refrigerate.
For the Fassionola Syrup:
In a saucepan over medium heat, combine strawberries and ½ cup water. Cook 5 minutes. Stir in remaining ingredients. Transfer mixture to a Vitamix Commercial blender. Blend until well combined. Pass through a fine mesh sieve. Let cool. Bottle and refrigerate.
To Assemble and Serve:
Line a skull-shaped mug with corn husk. Set aside. In a shaker with ice, combine tequila, mezcal, rums, juices, bitters, absinthe, ¾ ounce Fassionola Syrup, and ½ ounce Corn Falernum. Shake and dirty dump into prepared mug. Top drink with lime shell. Fill shell with crouton and overproof rum. Tableside, torch lime shell and rum.
