(All photos © Ryann Ford/Lonny)Right now it's so hot in New York City that I feel like I'm in Texas. Which is why this latest installment of Happy Hour comes direct from Austin, more specifically, Odd Duck, a bastion of farm-to-table cooking with a decidedly southwestern twist. Recently, our photo editor and resident cocktail connoisseur Genevieve Garruppo got in touch with the bartenders there and was given a behind-the-scenes look at exactly what goes into making the restaurant's popular Aunt Polly. Now, she's sharing it with all of us. Scroll down for the recipe, but be warned: this drink isn't for the faint of heart.
-- 1½ ounces Wahaka Ensamble mezcal
-- ½ ounce St. Germaine
-- ½ ounce fresh lemon juice
-- ½ ounce ghost chile simple syrup (ghost chile, raw brown sugar, water)
-- 1 flamed lemon peel (why flamed? Oils from the rind go through the flame and instantly caramelize into the drink, imparting a smoky citrus aroma.)
Combine mezcal, St. Germaine, lemon juice, and simple syrup in a cocktail shaker with ice; shake vigorously. Pour into a Collins glass and top with flamed lemon peel. Enjoy!