|3 wedge||Fresh lime|
|3 slice||Red bell pepper|
|1 slice||Jalapeño or Fresno chilli pepper|
|2 fl oz||Del Maguey VIDA mezcal|
|1⁄4 fl oz||Ginger sugar syrup|
|1⁄2 fl oz||Agave syrup|
|1⁄2 fl oz||Freshly squeezed lemon juice|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Savoury and lightly spicy with smoky mezcal backbone.
Adapted from a recipe created in 2009 by Julian Cox at Rivera, Los Angeles, USA.