INGREDIENTS
- Tajín (the spicy, citrusy salt mixture available widely) for rimming the glass (optional)
- A couple of jalapeño slices (depending on how spicy you like your cocktail)
- 1 ounce fresh-squeezed lime juice
- 1/2 ounce simple syrup or agave nectar
- 1/2 ounce orange liqueur with a brandy base (Grand Marnier is my favorite)
- 1 1/2 ounces mezcal (I like Del Maguey Vida—it’s made from the espadín variety of agave)
INSTRUCTIONS
If you choose to have a Tajín rim, spread the Tajín on a small plate, moisten the rim of a 6-ounce martini glass (a lime wedge works well) and upend the glass onto the salt to crust the rim.
Scoop the jalapeño into a shaker and muddle it—crushing it to release its juices. Add the rest of the ingredients along with about 8 ice cubes, cover and shake vigorously for about 10 seconds. Strain into a waiting glass.
