Spaghetti Western

Sage and Ají Dulce–Infused Mezcal, Pomegranate, Strega, Sfumato, Lime

Bartender Austin Bres of Lost Letter | Richmond, VA

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Adapted by StarChefs  |  FEbruary 2026 |  Photo: Will Blunt

INGREDIENTS

Sage and Ají Dulce–Infused Mezcal:
1 liter Banhez mezcal
1½ ounces sage leaves 
12 ají dulce peppers, sliced

Pomegranate Syrup:
480 milliliters pomegranate juice
450 grams granulated sugar
Orange flower water
15 milliliters vodka

Saline Solution:
28 grams kosher salt

Spaghetti Sauce:
Yield: 270 milliliters
120 milliliters Strega liqueur
30 milliliters Sfumato amaro
4 dashes absinthe

To Assemble and Serve:
Yield: 1 cocktail
22½ milliliters lime juice
Sage leaves
Lime wheel
Sliced ají dulce pepper

METHOD

For the Sage and Ají Dulce–Infused Mezcal:
In a nonreactive container, combine all ingredients. Cover and let steep overnight at room temperature. Pass through a fine-mesh sieve. Bottle and serve.

For the Pomegranate Syrup:
In a saucepan over medium heat, combine pomegranate juice and sugar. Cook until sugar fully dissolves. Remove from heat and let cool. Stir in vodka. Season with orange flower water. Transfer to an airtight container and reserve.

For the Saline Solution:
In a mixing bowl, combine salt and 120 milliliters hot water. Stir until salt is fully dissolved. Let cool.

For the Spaghetti Sauce:
In a nonreactive container, combine all ingredients, 120 milliliters Pomegranate Syrup, and 4 dashes Saline Solution. 

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