Garnish:
Lemon zest twist
How to make:
MUDDLE chillies in base of shaker. Add other ingredients, SHAKE with ice and fine strain into ice-filled glass.
| 2 slice | Red jalapeño/fresno chili (10,000 SHU) deseeded & chopped (fine sliced) |
| 1 1/2 fl oz | Del Maguey VIDA mezcal |
| 1/2 fl oz | Triple sec liqueur (40%) (infused with Earl Grey tea) |
| 2/3 fl oz | Lemon juice (freshly squeezed) |
| 2 dash | Orange Bitters by Angostura |
| 1/4 fl oz | Agave syrup |
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Review:
A refreshing riff on a Mezcal Margarita with enlivening chilli heat.
History:
Adapted from a recipe created in 2012 by Kyle Damien at Palmer & Co., Sydney, Australia.
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