2 ounces San Dimas Mezcal
1 ounce triple sec (Wenneker)
1 ounce lemon juice
1/4 cup of mango in little cubes
1 tea spoon of agave nectar
4 slices jalapeño pepper in wheels
Salt and Piquin chili for the the rim

In a cocktail shaker muddle the mango, two slices of jalapeño and the agave nectar. Add the San Dimas, triple sec, lemon juice, ice and shake. Rim the glass with salt and piquin, strain in the glass with ice. Garnish with two jalapeño wheels.


San Dimas Mezcal

“Para todo mal mezcal, para todo bien, también”

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