Photo by: Buff Strickland

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one cocktail

  • 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 slices for garnish
  • Jalapeño-Infused Agave Syrup
  • 2 jalapeños, split lengthwise
  • 2 cups agave syrup
  1. Combine mezcal, grapefruit juice, lime juice, and jalapeño syrup in a cocktail shaker with ice.
  2. Moisten the rim of a 10-ounce rocks glass with lime juice and dip into smoked salt.
  3. Shake cocktail vigorously, pour into glass and garnish with jalapeño slice.

For Jalapeño-Infused Agave Syrup

  1. In a small saucepan, cook the jalapeños in the agave syrup on low heat for approximately 30 minutes.
  2. Remove jalapeños and cool
  • From Evan LeRoy of Freedmen's Bar, Austin, Texas

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