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Smokin’ Cactus


1¼ ounce mezcal

1 ounce grapefruit juice

1 ounce lime juice

1 teaspoon jalapeño-infused agave syrup (recipe follows)

Smoked sea salt, for rim

Jalapeño slice (thinly sliced round), for garnish

Jalapeño-Infused Agave Syrup

2 jalapeños, split lengthwise

2 cups agave syrup


Combine mezcal, grapefruit juice, lime juice, and jalapeño syrup in a cocktail shaker with ice. Moisten the rim of a 10-ounce rocks glass with lime juice and dip into smoked salt. Shake cocktail vigorously, pour into glass and garnish with jalapeño slice.

Jalapeño-Infused Agave Syrup:

In a small saucepan, cook the jalapeños in the agave syrup on low heat for approximately 30 minutes. Remove jalapeños and cool.