Torisian Heat

When Zero Zero opened in San Francisco last year, my favorite cocktail was the High Smolder. The High Smolder is no longer on the cocktail menu and seems to be replaced by it's cousin, the Torisian Heat. Both drinks share the similarities of tequila (Reposada for the Torosian Heat), stone fruit-jalapeno marmalade (apricot in the High Smolder), lime juice and pineapple gum which combine to spice you up with a balance of heat from the jalapeno and underlying sweetness from the marmalade and pineapple gum.  I can't wait to go back to try some of the other new cocktails on the menu.

Restaurant specifics
Located in SOMA on 826 Folsom between 4th and 5th
Service - Weekend brunch, weekday lunch and dinner seven nights a week
Full Bar
http://www.zerozerosf.com

Cocktail recipe per the I love it Spicy Zero Zero Video, https://vimeo.com/46504801
2 oz Tres Agaves tequila
3/4 oz Pineapple gum
3/4 oz fresh lime juice
Nice heaping of Stone Fruit-Jalapeno Marmalade
Spiced Tincture

Ice it down, pour into glass

Stone Fruit-Jalapeno Marmalade Recipe:
- 6lbs mixed stone fruit (nectarines, peaches) (and they have to be the good stuff, like ours from Tory Farms!)
- 2 bay leaves
- 2oz sliced jalapeno
- 8oz brown sugar
- 1Tbs pectin (mixed with sugar)
1. Place mixture in a stock pot
2. Cook slowly on low for about 45 minutes
3. Strain through food mill
4. Chill in fridge