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Mezcal / 6.5.15

Oaxacan Summer

Oaxacan Summer
Photo by Christopher Shane

Serves
1 cocktail

Hilary Curry of Cannon Green, Charleston, South Carolina

Ingredients

2 ounces Vago Espodin Mezcal

½ ounce Ancho Reyes chile liqueur

6 blueberries

½ ounce lime juice

¼ ounce agave nectar

2 fresno chile slices

Lime wheel for garnish

Directions

In a cocktail tin, combine all ingredients excepting garnish and shake well to combine. Pour into highball glass filled with ice. Garnish with lime wheel.

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