Challenged with the Mexican snack Takis by Big Star and the Charleston's Annemarie Sagoi, Barrelhouse Flat bartender Jess Keene refrained from any mention of the kiddie-rap video "Hot Cheetos & Takis." She doesn't even like the things—"a garnish with Takis would be disgusting," she said. Instead, she wrapped about 20 of the cigar-shaped chips (Nitro flavor) in cheesecloth and used them to infuse a simple syrup. The mezcal-based cocktail she arrived at is savory, smoky, and only mildly spicy despite the addition of habanero and chile de arbol syrups. Keene got the name from an online random-phrase generator.
Slideshows Step-by-step instructions for making a Barrelhouse Flat bartender's Takis cocktail
By Kate Schmidt
Jess Keene makes the mezcal-based Fist of Surrender.View Slideshow
Fist of Surrender
1 oz tomato juice
3/4 oz lime juice
1/4 oz grapefruit juice
11/2 oz Vida mezcal
1/2 oz Takis simple syrup
1/4 oz habanero syrup
1/8 oz Cynar artichoke liqueur
2 dashes celery bitters
Dash chile de arbol simple syrup
Dash Angostura bitters
Salt, for rimming
Combine ingredients and shake vigorously. Strain over ice into a salt-rimmed rocks glass.
Keene has challenged Mark Brinker, her "fellow bartender in arms" at Barrelhouse Flat, with sriracha.