Ultimo Hombre Recipe

In a small saucepan combine 1/2 cup (120 ml) water, 1/2 cup (120 g) honey, and 1 tablespoon dried chamomile buds.

Bring to a gentle simmer over medium-low heat, stirring until honey dissolves. Remove from heat and cover; steep 10 minutes to infuse chamomile flavor.

To add a subtle smoke note: while syrup is still warm, briefly hold under a smoking gun with apple, mesquite, or oak chips for 10–20 seconds, or stir in 1/4 teaspoon liquid smoked honey or a drop of liquid smoke to taste. Stir and strain through a fine mesh to remove chamomile solids.

Cool completely, then refrigerate in a sealed container. Syrup will keep about 2 weeks. Use 1/2 oz per cocktail as directed.

Prepare glass

If desired, rim the serving glass: run a lime wedge around the rim, then dip into a shallow plate of fine sea salt or smoked salt. Set glass aside.

Fill a cocktail shaker with ice (enough to chill well).

Add Hornitos Reposado (1.5 oz), Verdes mezcal (0.5 oz), Ancho Reyes (0.5 oz), fresh lime juice (0.75 oz), and smoked chamomile-honey syrup (0.5 oz) to the shaker.

Dry-shake (no ice) for 8–10 seconds if you want extra aromatics from the chamomile syrup, then add ice and shake vigorously for 12–15 seconds until well chilled.

Strain the cocktail into the prepared glass over one large ice cube or fresh ice, using a fine strainer to catch any foam or small solids.

Brush or float 1/4 tsp smoked honey on top: place a small amount of the smoked honey on the back of a spoon and gently spoon it onto the surface (or use a dropper). This adds a shimmer and aroma.

Garnish with a lime wheel on the rim and sprinkle a pinch (about 1/4 tsp) of dried chamomile buds on the honey or on the drink surface for aroma.

Serve immediately.