Barbacoa

Difford's Guide

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Serve in a

Double old-fashioned

Photographed in a

Libbey DOF 14.25oz

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.

3 wedge Lime (fresh)
3 slice Red bell pepper
1 slice Red jalapeño/fresno chili (10,000 SHU) deseeded & chopped
2 fl oz Del Maguey VIDA mezcal
1/4 fl oz Ginger sugar syrup
1/2 fl oz Agave syrup
1/2 fl oz Lemon juice (freshly squeezed)
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Read about cocktail measures and measuring.

Difford’s Guide to Cocktails Fifteenth Edition image

Difford’s Guide to Cocktails Fifteenth Edition

Copies available: As of 29/Oct/21 we have just 31 copies of the 15th Edition left. However, our Sixteenth Edition is now available.

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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.

Nutrition:

There are approximately 192 calories in one serving of Barbacoa.

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Difford’s Guide to Cocktails Fifteenth Edition image

Difford’s Guide to Cocktails Fifteenth Edition

Copies available: As of 29/Oct/21 we have just 31 copies of the 15th Edition left. However, our Sixteenth Edition is now available.

Buy it here
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