Recipes

Devil’s Garden

  • Serves

    makes 1 Cocktail

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.

Ingredients

For the Chipotle Infused Mezcal

  • 1 dried chipotle pepper
  • 1 cup mezcal

For the Cocktail

  • 4-6 mint leaves
  • 34 oz. lime juice
  • 34 oz. agave nectar
  • 12 oz. Cynar
  • 12 oz. chipotle-infused mezcal
  • 1 12 oz. resposado tequila

Instructions

instruction 0

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

instruction 1

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.

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