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Purista Margarita Recipe
Makes 2 cocktails
Chile Salt & Agave Syrup
- 1/2 cup Himalayan salt
- 2 teaspoons chipotle powder
- 2/3 cup agave nectar
- 1/3 cup boiling water
Cocktails
- 4 ounces blanco tequila or mezcal
- 4 dashes orange bitters
- 2 ounces fresh lime juice
- 3/4 ounce agave syrup
- Chile salt
- Lime peel or jalapeño slice, for the rim
- Make the chile salt: In a small jar, add the salt and chipotle powder. Store covered for up to 1 month.
- Make the agave syrup: In a medium jar, add the agave and water and stir until the agave has dissolved into the water. Cover and store in the refrigerator for up to 1 month.
- Make the cocktails: In a cocktail shaker with ice, add the tequila, bitters, lime juice, and 3/4 ounce of the agave syrup. Shake well. Dip two rocks glasses in the chile salt and add ice. Strain the tequila mixture over the ice and garnish with a lime peel or jalapeño.
Oaxacan Cup Recipe
Makes 2 cocktails
Cocktails
- 4 ounces mezcal
- 1 lime, sliced into wedges
- 12-16 slices of Persian cucumber (about two cucumbers)
- 4-6 slices of jalepeño (about 1 chile)
- 1 1/2 ounces agave syrup (see above)
- 1 cup ice cubes
- Chile salt (see above)
- 1 splash soda water
- Make the chile salt: In a small jar, add the salt and chipotle powder. Store covered for up to 1 month.
- Make the agave syrup: In a medium jar, add the agave and water and stir until the agave has dissolved into the water. Cover and store in the refrigerator for up to 1 month.
- Muddle cucumbers, lime wedges and jalapeños in a shaker tin. Add agave syrup, mezcal, and ice cubes, and roughly shake.
- Add a splash of soda water, then pour contents of shaker tin into two glasses.
- Garnish with cucumber wheel and sprinkle of chile salt.
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Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
