Aug 5, 2011 Devil's Garden At first sip, lime juice and fresh mint refresh the taste buds, but soon the smoky and spicy undertones of chipotle-infused mezcal creep over the palate. A touch of Cynar, an unusual liqueur made from artichokes, adds a veil of mystery. Beverages Tequila American French Birthday Cocktail Party Spring Summer No Cook Recipes Liqueur Leave a Comment Save Recipe Print Email Enlarge Credit: MacKenzie Smith MAKES ONE COCKTAILINGREDIENTS4-6 mint leaves3/4 oz lime juice3/4 oz agave nectar1/2 oz Cynar1/2 oz chipotle-infused mezcal*1 1/2 oz resposado tequilaINSTRUCTIONSIn an ice shaker, combine mint, lime juice, agave, Cynar, mezcal, and tequila. Shake for 30 seconds, strain into an iced coup, and serve. *Recipe for chipotle infused mezcal1 dried chipotle pepper1 cup of mezcalToast one dried chipotle in a pan over high heat until it begins to smoke slightly, then remove from heat. Place the pepper in a sealable jar, add mezcal, tightly cover, and let sit overnight. Remove Save Recipe Print Email More from Saveur.com Great Summer Entrées Summer Beet Recipes Figs Summer Plum Recipes Recipes for Strawberry Season Related Links Recipes Bourbon Bramble Apricot Blossom Tinto de Verano (Red Wine and Lemon-lime Soda Spritzer) Kalimotxo (Red Wine and Cola Spritzer) Articles Friday Cocktails: The Devil's Garden Friday Cocktails: The Americano Friday Cocktails: Back Porch Tea Friday Cocktails: The Sotto Chinotto Your Comments Please log in to leave a comment. Not a member yet? Sign up here. User Name * Password * Forgot your user name or password?