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 chili pepper (jalapeño/fresno chili (10,000 SHU) deseeded) |
| 2 fl oz | Del Maguey Vida Clásico mezcal |
| 1/4 fl oz | Ginger syrup |
| 1/2 fl oz | Agave syrup |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
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.
Alcohol content:
- 1.5 standard drinks
- 20.84% alc./vol. (41.68° proof)
- 20.3 grams of pure alcohol
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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