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.
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Credit: MacKenzie Smith
INGREDIENTS
4-6 mint leaves3/4 oz lime juice
3/4 oz agave nectar
1/2 oz Cynar
1/2 oz chipotle-infused mezcal*
1 1/2 oz resposado tequila
*Recipe for chipotle infused mezcal
1 dried chipotle pepper
1 cup of mezcal
Toast 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
1/2 oz Cynar
1/2 oz chipotle-infused mezcal*
1 1/2 oz resposado tequila
INSTRUCTIONS
In 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 mezcal
1 dried chipotle pepper
1 cup of mezcal
Toast 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
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