Polanco Cocktail

July, 2013

Serves: 1  

2 ounces tequila Reposado  
¼ ounce maraschino liqueur  
1 ounce pineapple syrup   
¼ ounce hum liqueur (botanical spirit)  
Candied blood orange peel, for garnish (optional)  
Artisanal maraschino cherries, for garnish (optional)  

Fill a cocktail shaker with ice and add the tequila, maraschino liqueur, pineapple syrup and hum liqueur.   

Shake all ingredients together for 10 seconds and strain into a rocks glass with a large ice cube.     

Garnish with candied orange peel and maraschino cherry, if you like.    

Notes: You can find pineapple syrup in some specialty stores and online. To make your own syrup, combine 2 cups of pineapple juice and 1 cup of sugar in a saucepan and heat, stirring occasionally, until all of the sugar has dissolved. Pour the syrup into a container, cover with plastic and let rest overnight in a refrigerator. Syrup can be kept refrigerated for up to two weeks.