El Centro: A Tropical Winter Cocktail

• 1 ozmezcal (Campfire uses Cupreata)
• 1 ozsmoked oat milk
• 3/4 oztoasted pepita orgeat
• 1/2 ozchai-infused cream sherry
• 1/2 ozfresh lemon juice
•  ____________________________
•  smoked oat milk
• 2 cupschilled water
• 1/2 cuptoasted oats
• 1/4 cupmaple syrup
•  ____________________________
•  Pepita Orgeat
• 1/4 cuptoasted pepitas
• 3/4 cupwater
• 1/4 cupsugar
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•  Chai Cream Sherry
• 750 mlhigh-quality cream sherry
• 50g loose chai tea

Preparation

1. 1.

   Combine all the ingredients into a shaker with handful of pebbled ice and whip shake it. Pour into a double rocks glass. Add a straw and top with more pebbled ice (or crush ice cubes in a sealed bag to break up into smaller bits), and garnish.

2. 2.

   Smoked Oat MilkYield: 2 cups

3. 3.

   Preheat oven to 225F. Spread the oats thinly on a baking sheet and bake for 15 minutes. Remove from the oven and allow the oats to completely cool. Add the oats, maple syrup, and half of the chilled water to a blender. Blend on low to slowly incorporate as you slowly pour the remainder of water. When sufficiently combined, strain the mixture through cheesecloth into a container. It’s crucial that the water you blend with is as cold as possible. Campfire likes to leave it in the refrigerator overnight and remove it right before preparation. Then, you want to blend as slowly as possible, to prevent the blender from heating up the mixture. Keeping the temperature as low as possible is crucial to achieving the “milk-like” consistency; otherwise you run the risk of making oatmeal. This will keep for up to a week in the refrigerator.

4. 4.

   Pepita OrgeatYield: 2 cups

5. 5.

   Spread the pepitas evenly on sheet pan, then toast in the oven for 20 minutes at 250 degrees Fahrenheit. Afterward, let cool. Combine the pepitas, sugar, and 75% of the water in a blender. Blend on high for 2 minutes, slowly adding the remainder of water. Strain the mixture through cheesecloth. Keeps for up to a week in the refrigerator.

6. 6.

   Chai Cream SherryYield: 750mL Note: Amount and duration are subject to change based on the chai blend.

7. 7.

   Steep the loose tea in the sherry for 1 1/2 hours at room temperature. Strain out the tea through cheesecloth. Will keep in the refrigerator for 2-3 months.