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.
- from James Rodewald of Cochineal, Marfa, TX