Smoke Follows Beauty
A riff on the Spicy Margarita →
ShakenRocks
Ingredients
- cucumber3 slices (3 slices)
- cilantro2 stalks (2 stalks)
- 2 ozmezcalIlegal joven (Ilegal joven)
- ¾ oztriple secserrano-infused; see notes (serrano-infused; see notes)
- ¾ ozlime juice
- ¼ ozagave syrup
Garnish: jicama slice, chilled and seasoned with sal de gusano
Preparation
- 1.
Muddle the cucumber and cilantro in a shaker.
- 2.
Add the other ingredients with ice and shake until well chilled.
- 3.
Double-strain into a Nick & Nora glass.
- 4.
Garnish with a chilled slice of jicama seasoned with sal de gusano.
Notes
Serrano-infused triple sec: Chop and freeze 100 grams of serrano peppers overnight in an inert container. When ready to infuse, add 1 liter of triple sec and allow to steep at room temperature. Taste every 20 minutes or so, stopping when the heat is where you like. The recipe creator notes that his sweet spot is around 90 minutes.
