Mike's Mix: Popol Vuh's Morelos Sour

MINNEAPOLIS (WCCO) -- Each week, Mike Augustyniak visits a local mixologist to see what they're stirring up. This week, he heads to northeast Minneapolis to Centro and Popol Vuh, which both serve up delightful and authentic Mexican food and cocktails.

Morelos Sour

from Popol Vuh
½ oz Lemon Juice
1 ½ oz Chipotle Sour Puree from Perfect Puree, or House-Made Chipotle Sour Mix
2 oz Cabin Still Bourbon
½ oz Pierre Ferrand Orange Curacao
Sal de Gusano for garnish

* To Make House Chipotle Sour Mix
Make Chipotle Simple Syrup by bringing 1 cup Sugar, 1 cup Water, and 1 dried Chipotle Chili Pepper to a boil, stirring occasionally to dissolve sugar. Remove from heat and let cool. Remove pepper when cool.

While the syrup is cooling, strain 1 cup Freshly Lemon Juice and ½ cup Fresh Lime Juice into a resealable bottle, discarding the pulp. Pour in the cooled simple syrup. Shake and use immediately or refrigerate.

Instructions
Combine all ingredients in a shaker tin over ice. Shake well to combine, and strain into a lowball glass filled with fresh ice. Garnish with a skewered lemon wedge dusted with Sal de Gusano.

Centro and Popol Vuh are sibling Mexican restaurants that share a roof and Chef Jose Alarcon's recipes, but have different personalities. For quick comfort food and cocktails visit Centro; for refined Mexican dishes and cocktails with complex flavors visit Popol Vuh.