The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Controlled Burn


¾ ounce fresh lime juice

½ ounce agave syrup
(1:1 agave nectar to water)

¼ ounce jalapeño juice
(I seeded and deveined the peppers and used a basic home juicer)

1½ ounces Del Maguey Vida mezcal

½ ounce Green Chartreuse

Lime wheel for garnish


Shake with ice and strain into an ice-filled rocks glass. Garnish with a lime wheel.