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

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

Perrito caliente

Serves 1

For the syrup
75ml honey
2 rosemary sprigs

For the drink
1 slice fresh grapefruit, plus 1 wedge, to garnish
½ tsp Tajín Clasíco
– this is Mexico’s favourite spice mix, made from ground dried chillies, dehydrated lime and sea salt; look for it online or in specialist stores
45ml good vodka – we use Ketel One
15ml fresh lime juice
15ml rosemary-infused honey syrup
– see above and method
Grapefruit soda, to top – we use Two Keys’ Pink Grapefruit

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

Run the grapefruit slice around half the rim of a highball glass, then sprinkle the spice mix over the wet part of the glass, to coat. Fill the glass with ice, then pour in the vodka, lime juice and rosemary-infused honey, and give everything a good stir. Top with the soda, garnish with a wedge of grapefruit and serve.

Massimiliano Bosi, bar manager, and Luca Cicalese, head bartender, The Bar at Hush, London W1

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