Smokin’ Cactus

By: Hannah Lee Leidy
Photo by Buff Strickland

Food Culture of the South

Photo by: James Smith

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Makes one cocktail

  • ‘#ingredients
  • 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.

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