LaShan Arceneaux HOUSTON, TEXAS
Hot & Bitter Copita INGREDIENTS
My Angostura Moment I’ve been in the industry for almost 30 years and currently work at Three Lumps of Sugar. It wasn’t until late in my career that I started making classic cocktails. And it wasn’t until I worked as a chef that I got creative with cocktails. I love bitters. It’s a fast, easy way to add flavor to a cocktail, and you can make variations to a cocktail just by changing the bitters. Angostura bitters are a bartender’s go-to. I first used Angostura bitters when I started making Old Fashioneds. I love the Old Fashioned, and orange bitters are a great way to layer in flavors. It balances a cocktail and adds aromatic tastes and smells. I always explain to guests how easy it is to tweak flavors by using different bitters. Orange bitters, cocoa bitters, or a combination of both can alter a cocktail significantly.
1 ½ oz. mezcal 1 slice of jalapeno 1 small lime slice 2-3 dashes Angostura orange bitters PREPARATION
Muddle jalapeno and lime with mezcal. Add 2-3 dashes of bitters. Shake with ice; strain into copita glass. These flavors will enhance the earthiness of the mezcal.
