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IMAGE ©Risa Weaver-Enion - Risa James Photograpy

Gimblett Gravels

A Mezcal Cocktail Recipe
a cocktail recipe
ingredients
FOR THE COCKTAIL:
Mezcal
Ancho Reyes chile liqueur
Fresh lime juice
Cinnamon-clove syrup
Fleur de Sel
Smoked paprika
Ancho chile pepper powder
FOR THE CINNAMON-CLOVE SYRUP:
Cinnamon Stick
Cloves
Gimblett Gravels
A Mezcal Cocktail Recipe
a cocktail recipe
Risa Weaver-Enion is a professional photographer based in Sacramento, California. Through her company Risa James Photography, she specializes in food and beverage photography, specifically cocktails. She works with small distilleries, wineries, and purveyors of cocktail accessories to create beautiful imagery for them to use in their marketing efforts. Her book, Cocktails for Everyday Drinking, was published in 2022 and is available at all online booksellers.
When she’s not photographing cocktails, Risa and her husband love to travel, both within the United States and internationally. Many of their trips have been wine-focused, but they’ve visited their fair share of distilleries around the world as well.
Anyone who wants to reach out to Risa to ask questions about photography, cocktails, or anything else, can find her on Instagram @risajamesphotography, on the web at risajamesphoto.com, or over email at risajamesphoto [at] gmail.com. She’s always happy to answer questions and give advice.
a little bit about the recipe
This recipe builds on the smoke undertones of mezcal by adding some smoked paprika and a variety of chile products (liqueur and powders). Gimblett Gravels is a wine-growing district in the Hawke's Bay region of the North Island of New Zealand. If you strike two Gimblett Gravels against each other, they emit a smoky scent, much like this cocktail.
TIME (ACTIVE) | 10 M
TIME (INACTIVE) | 1 H
TOTAL | 1 H 10 M
1 SERVING
SPECIAL EQUIPMENT:
COCKTAIL SHAKER AND STRAINER
FINE-MESH STRAINER
JIGGER
MORTAR & PESTLE (OPTIONAL)
directions
  • Combine a small amount of smoked paprika, ancho chile powder, and Fleur de Sel on a plate. If you have a mortar and pestle, it helps to crush the Fleur de Sel into a finer grain before you mix it with the paprika and chile powder.

  • Cut a lime into wedges, then cut a slit into one of the wedges. Fit the rim of a stemmed cocktail glass into the lime and rotate the glass to wet about half the rim. Dip the wet rim into the salt/paprika/chile powder mixture until it's adequately coated. Set aside the glass.

  • In a cocktail shaker, combine 2 ounces mezcal, 3/4 ounce fresh lime juice, 1/2 ounce Ancho Reyes chile liqueur, 1/2 ounce cinnamon-clove syrup*, a pinch of smoked paprika, and a pinch of Fleur de Sel.

  • Add ice and shake for 18-20 seconds. Double-strain into prepared glass.

  • To make cinnamon-clove syrup, combine 1/2 cup water, 1/2 cup sugar, 1 cinnamon stick, and 1 teaspoon whole cloves. Heat on low for 15 minutes. Remove from heat and let spices steep another 30-45 minutes before straining through a cheesecloth-lined funnel into a clean glass bottle. Discard solids.

expiry
Consume drink immediately; syrup can be stored in the refrigerator for up to 3 weeks.
tips
Ancho Reyes is a brand of chile liqueur. There are other brands available, but Ancho Reyes is the easiest to find. It's made from ancho chiles. They also make Ancho Reyes Verde, which is made from poblano chiles.

The Fleur de Sel pieces are rather large, which is why it's helpful to crush them further in a mortar and pestle. They stick to the rim of the glass better when they are smaller.
ingredients in recipe
4.8
gourmet sea salt
flakes
This gourmet artisanal finishing salt is harvested by hand from the coast of France. This bright white treasure is comprised of snow-like crystals and has a slight hint of violets. Use only a pinch of this to enhance dishes just before serving.
TRY ME - SAMPLE$0.75
3 oz - JAR$7
3 oz - REFILL$6
16 oz - REFILL$29
TRY ME - SAMPLE $0.75
4.8
Spanish (de la Vera)
powder
Brick red and slightly clumpy, this rich-looking smoked Spanish paprika powder is from the La Vera region.
TRY ME - SAMPLE$0.75
2 oz - JAR$7
2 oz - REFILL$6
8 oz - REFILL$15
TRY ME - SAMPLE $0.75
4.9
powder
Powdered ancho chile pepper has a gentle spicy heat that lingers. It is often used in thick sauces: adobe, molé, enchilada.
TRY ME - SAMPLE$0.75
2 oz - JAR$5
2 oz - REFILL$4
8 oz - REFILL$12
TRY ME - SAMPLE $0.75
5.0
cassia
2 3/4" quills
Cassia cinnamon sticks are rigid making them ideal for aromatic crafting or for use as flavor-imbuing stirrers.
1.2 oz - REFILL$4
5 oz - REFILL$12
1.2 oz - REFILL $4
4.9
whole
Whole cloves are intensely aromatic dried flower buds that will impart a warm pungency. It has a slight sweetness on the tongue balanced by a spicy bite.
TRY ME - SAMPLE$0.75
1.1 oz - JAR$5
1.1 oz - REFILL$4
6 oz - REFILL$14
TRY ME - SAMPLE $0.75
custom label info included!
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