Oaxacan Summer
Photo by Christopher Shane

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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

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.

  • Hilary Curry of Cannon Green, Charleston, South Carolina

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