Drinking

Cocktail of the Week: The Smoke on the Water at Abacus

A relative to tequila has been showing up of late on cocktail menus all over Dallas. Mezcal is a spirit made from agave, but with some seriously smoky notes. For the uninitiated, Abacus’ Smoke on the Water is the perfect gateway drink to the smoky spirit, thanks to tequila infused with blistered shishito peppers.

The surprising lightness of the tequila pairs nicely with the bitter notes of the Aperol and the herbaceous qualities of the Yellow Chartreuse to create a well-balanced cocktail. Add in pepper-infused tequila and you’ll get a whisper of heat to make it more complex. Stop into Abacus and enjoy one of these cocktails (and a lobster shooter, obv.) or heat up the grill and blister some shishitos — which are in season right now — at home. 

SMOKE ON THE WATER
1 oz. shishito pepper-infused Roca Patrón Silver Tequila*
3/4 oz. Aperol
3/4 oz. Yellow Chartreuse
3/4 oz. lime juice

Shake all ingredients together and  strain into a well-chilled coupe glass. Garnished with a blistered shishito pepper.


*SHISHITO PEPPER-INFUSED TEQUILA
5-7 shishito peppers, seeds and stems removed (5 makes milder spirit, 7 makes a hotter spirit)
1 liter of Roca Patrón Silver Tequila

To infuse tequila, muddle 5-7 shishito peppers peppers in a large container, then add 1L of Roca Patrón Silver Tequila. Allow to steep for about two hours. Taste and allow to steep for up to three more hours to taste.

Abacus, 4511 McKinney Ave.
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Susie Oszustowicz