3/4 oz Grenadine
3/4 oz Lime Juice
4 dash Hot Sauce (a nickel-sized squeeze of 3 Mien Sriracha)
Shake with ice and strain into a cocktail coupe.
Postnote 6/24/26: The recipe that appears in the Death & Co.: Modern Classic Cocktails book is slightly different:
Short Rib
• 2 oz Jalapeño-Infused Siembra Azul Blanco Tequila
• 3/4 oz Lime Juice
• 1 oz Simple Syrup
• 3/4 tsp Pomegranate Molasses
Shake with ice and strain into a cocktail coupe.
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The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at 
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3 comments:
The version published in Death & co (2008) calls for 3/4 tsp pomegranate molasses in place of the grenadine. The difference the molasses makes is night and day in both appearance and flavour, definitely recommend that version over this as it's one of my favourite drinks :)
Thank you for pointing that out and I added the book's recipe to the post. While I have pomegranate molasses at home, I probably skipped the recipe since I don't have pepper-infused tequila (and most bars that I have worked at lack both). Madrusan's recipe takes the whole concept and puts it through a Sasha Petraske/Milk & Honey/Attaboy filter for how they would make the drink at their establishments.
No problem! I've only just discovered your blog, what a find! I've got a few marked to try at the weekend already :)
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