Recipes

Devil's Garden

September 20, 2015

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

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.