1 ½ ounces San Dimas Mezcal(infused with jalapeño)
1 ounce orange liqueur(Cointreau or any good triple sec)
¾ ounce freshly-squeezed lime juice
agave nectar, lime wedge and salt for rimming the glass

In a large jar infuse one bottle of San Dimas Mezcal for a week with 5 or 6 large jalapeño peppers with no seeds. Mix the San Dimas Mezcal with the orange liqueur, the lime juice in a shaker with ice and finally add the agave nectar. Strain on a old fashion glass with the rim salted.


San Dimas Mezcal

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

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