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Mezcal / 6.5.15

Oaxacan Summer

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Oaxacan Summer
Photo by Christopher Shane

Serves
1 cocktail

from Bartender Hilary Curry of Cannon Green, Charleston, SC

Ingredients

2 ounces Vago Espodin Mezcal

½ ounce Ancho Reyes

6 blueberries

½ ounce lime juice

¼ ounce agave nectar

2 slices fresno chili

Lime wheel for garnish

Directions

Place all ingredients excepting garnish in shaker and shake then pour into highball glass filled with ice. Garnish with lime wheel.

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