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Cocktail of the week: Hush’s perrito caliente – recipe | Cocktails

Fresh, bursting with citrus and a hint of spice: everything you want from a long, refreshing sundowner.

Perrito Caliente

Serves 1

For the syrup
75 ml honey
2 sprigs of rosemary

For the drink
1 slice of fresh grapefruitplus 1 wedge, to garnish
½ teaspoon Tajin Classico
– this is Mexico’s favorite spice mix, made from ground dried peppers, dried lime and sea salt; find it online or in specialty stores
45 ml good vodka – we use Boiler One
15 ml fresh lime juice
15 ml rosemary infused honey syrup
– see above and method
Grapefruit sodatop – we use Pink Grapefruit from Two Keys

For the syrup, place the honey, rosemary and 25 ml cold water in a saucepan, bring to the boil over low heat and simmer for 20 minutes. Set aside to cool completely, then strain into a jar and seal (it will keep in the fridge for up to a month now)

Run the grapefruit slice around half the rim of a highball glass and sprinkle the spice mix over the wet part of the glass to coat it. Fill the glass with ice, add the vodka, lime juice and rosemary infused honey and stir well. Finish with the soda, garnish with a slice of grapefruit and serve.

Massimiliano Bosi, bar manager, and Luca Cicalese, head bartender, Hushu .’s barLondon W1