Mile High

Coffee-Infused White Rum, Mezcal, Lime Juice, Hoja Santa Syrup, Banana Liqueur

Bartender Chris Figueroa of Crown Shy | New York

---

Adapted by StarChefs | february 2023

INGREDIENTS:

Hoja Santa Syrup:
150 grams white sugar 
5 grams tartaric acid 
15 grams fresh hoja santa leaf

Coffee-Infused White Rum:
8 grams whole Ethiopian coffee beans
750 milliliter Casa Magdalena rum

To Assemble and Serve:
1 dash absinthe
1 dash saline
1 teaspoon Green Chartreuse 
1 teaspoon cold brew liqueur
¾ ounce lime juice
½ ounce banana liqueur 
¾ ounce mezcal
Hoja santa leaf 

METHOD:

For the Hoja Santa Syrup:
In a Vitamix blender, combine all ingredients with 250 grams water. Blend on high for 30 seconds. Strain into a nonreactive container and refrigerate.

For the Coffee-Infused White Rum:
Using a muddler, gently crack coffee beans. Transfer to a nonreactive container and add rum. Let infuse 30 minutes. Double fine strain through a chinois and reserve.

To Assemble and Serve:
In a shaker, add absinthe, saline, Green Chartreuse, cold brew liqueur, lime juice, banana liqueur, mezcal, ¾ ounce Hoja Santa Syrup, and  ¾ ounce Coffee-Infused White Rum. Whip shake and pour into a chilled pint glass with pebble ice. Garnish with a hoja santa leaf.

---