In the antiques shop area Los Sapos, in the state of Puebla, there’s a charming little bar named for this drink, which is their specialty. The scene is a continuous movement of people enjoying the shot glasses of this raisin liqueur served with a toothpick studded with a cube of salty cheese and a raisin. Their recipe is secret, but this is very close to it.

Ingredients

　　1 1/2 cups sugar

　　1 cup water

　　3 cups brandy

　　2 cups dark raisins

　　Combine the sugar and water in a pot over medium heat, and cook, stirring, until the sugar dissolves. Pour into a large container. Stir in about 1 cup of the brandy, add the raisins, and let macerate until the raisins are plump, about 20 minutes. Add the remaining 2 cups brandy and cover tightly. Store in a dry, dark place for 2 weeks. Strain through a fine-mesh sieve or cheesecloth and store in a sterilized jar. Although this drink is typically served at room temperature, I like it a bit chilled. It will keep for about 2 months in the refrigerator.

　　Reprinted with permission from My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats © 2010 by Fany Gerson. Photographs by Ed Anderson. Published by Ten Speed Press, an imprint of Penguin Random House.Buy the full book from Penguin Random House, Amazon, or Bookshop.