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DREAMING OF OAXACA

Tart, smoky, like a mezcal-kissed Margarita, without the hangover. 

 

INGREDIENTS

  • 3 oz Smoky no.56
  • 1.5 oz fresh lime juice
  • 1 oz lime cordial*
  • .5 oz jalapeno orange simple syrup**

 

INSTRUCTIONS

  • Shake all ingredients in an ice-filled cocktail shaker just until chilled (don’t over-dilute). Strain into a rocks glass with ice. Garnish with salt and lime.

 

*Lime cordial: Portland’s BG Reynold’s makes a good one, or you can make your own, but you should use citric acid. The Spruce Eats has a good recipe.

 

**To make the spicy simple syrup, stir together ¼ cup boiling water and either ¼ cup sugar or agave syrup. Stir to dissolve the sugar. Muddle in half an orange (peeled & cut into chunks) and half a large jalapeño, cut into 4 pieces. Let cool, then cover and refrigerate for 6-48 hours before straining into a clean bottle. Keeps up to 2 weeks.


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