recipe 
yields
1 cocktail
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
Ingredients
steps
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.
Date Published: 06.05.15
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- Hilary Curry of Cannon Green, Charleston, South Carolina
