It’s Cinco de Mayo, and while a well-made Margarita is always welcome, we wanted to make something a bit more exciting. Enter, The Devil’s Garden!
FULL RECIPE BELOW
—–THE DEVIL’S GARDEN—-
What you’ll need:
1 ½ oz Reposado Tequila
½ oz Chipotle Infused Mezcal*
½ oz Cynar
1 Dash Angostura Bitters
¾ oz Agave Nectar
¾ oz Lime Juice
4 to 6 Mint Leaves
*To make the Chipotle Infused Mezcal you’ll need:
1 Dried Chipotle Pepper
1 Cup Mezcal
How to make the Chipotle Infused Mezcal:
Toast the pepper in a pan over high heat until it begins to smoke a little
Remove from heat and place it in a jar.
Add 1 cup of Mezcal* and seal tightly.
Let sit overnight.
Make sure you’ve done this the night before you want to make your cocktail.
How to Mix It:
In an ice shaker, combine mint, lime juice, agave, Cynar, mescal, and tequila.
Shake well for at least 30 seconds.
Strain into an iced coup.
If you’d like you can garnish with a sprig of Mint.
The Social Drinker is
Written & Hosted by — Jo Bozarth
Directed & Taste Tested by — Avi Glijansky
Cinematography & Additional Tasting by — Justin Janowitz
This cocktail accompanied by “Andaluz” by Phil Symonds.
Licensed by Audiosocket.
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