Gusano’s Delight From Mama Rabbit

• 2 ozespadín mezcal
• 1/2 ozAncho Reyes Chile Liqueur
• 1 1/2 ozavocado-cilantro purée
• 1 ozfresh lime juice
• 3/4 ozagave nectar
• 2 dashessaline solution (1 part salt to 5 parts water)

Preparation

1. 1.

   Vigorously shake all of ingredients with ice, then strain into a glass rimmed with sal de gusano, and garnish with a sprig of cilantro.

2. 2.

   Avocado-Cilantro PuréeIn a blender, combine 1 cup of chopped avocado, 1/2 oz. of fresh lime juice, and 1/8 to 1/4 cup cilantro leaves (to taste), and blend until puréed. Store refrigerated for up to one week.