Con Fuego
Thomas J. Story
You won’t look at your next nightcap the same after these shots of bacanora, a Mexican agave spirit, for which the Phoenix restaurant is named. Bartender Adrian Galindo allows the grill to take center stage: Mesquite coals (plus Mexican cane sugar and cinnamon) add flair to this presentation.
This recipe and others from Phoenix's Bacanora can be found in the Sunset feature, "Phoenix’s Best New Restaurant Has the Secrets to Open-Fire Grilling."
How to Make It
1
Pour 1.5 oz. bacanora into two shot glasses.
2
Using tongs, place hot mesquite coals onto a ceramic serving plate. Top with cinnamon sticks and grate piloncillo over the top. (It will start to smoke.)
3
Serve with orange slices with grated cinnamon and piloncillo over top.
Ingredients
3 oz bacanora
2 orange slices
1 small piece piloncillo
2 cinnamon sticks, plus 1 for garnish
3 cups mesquite coals
Directions
1
Pour 1.5 oz. bacanora into two shot glasses.
2
Using tongs, place hot mesquite coals onto a ceramic serving plate. Top with cinnamon sticks and grate piloncillo over the top. (It will start to smoke.)
3
Serve with orange slices with grated cinnamon and piloncillo over top.
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