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. Get the recipe for Devil's Garden ». MacKenzie Smith
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.
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.
Yield: makes 1 Cocktail
For the Chipotle Infused Mezcal
- 1 dried chipotle pepper
- 1 cup mezcal
For the Cocktail
- 4-6 mint leaves
- 3⁄4 oz. lime juice
- 3⁄4 oz. agave nectar
- 1⁄2 oz. Cynar
- 1⁄2 oz. chipotle-infused mezcal
- 1 1⁄2 oz. resposado tequila
Instructions
- For the Chipotle Infused 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
- For the Cocktail: In an ice shaker, combine mint, lime juice, agave, Cynar, mezcal, and tequila. Shake for 30 seconds, strain into an iced coup, and serve.
