Barbacoa
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Barbacoa
Serve in a Double old-fashioned
| 3 wedge | Lime (fresh) |
| 3 slice | Red bell pepper |
| 1 slice | Red chili pepper (jalapeño/fresno chili (10,000 SHU) deseeded) |
| 2 oz | Del Maguey Vida Clásico Mezcal |
| 1⁄4 oz | Monin Ginger Syrup |
| 1⁄2 oz | Agave syrup |
| 1⁄2 oz | Lemon juice (freshly squeezed) |
Garnish: Beef jerky
How to make:
MUDDLE first 3 ingredients in base of shaker. Add other ingredients, briefly SHAKE with ice and POUR into glass without straining.
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Savoury and lightly spicy with smoky mezcal backbone.
History:
Adapted from a recipe created in 2009 by Julian Cox at Rivera, Los Angeles, USA.
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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