From the Oaxaca Open

Shattered Teeth

A mojito-curious margarita built on beef-tallow-washed mezcal, with a mint-chinicuile foam crown.

Colleen Downey · Trick Dog · San Francisco, CA

Ingredients

  • 2 oz (60 ml) Beef-tallow-washed Mestiza Negra Mezcal
  • 0.75 oz (22 ml) Lime juice
  • 0.5 oz (15 ml) Agave syrup
  • 6 leaves Fresh mint
  • 1 bar spoon Chinicuile salt
  • Mint-chinicuile foam (to top)

Method

  1. Muddle mint with agave syrup and lime in a shaker.
  2. Add mezcal, shake hard with ice, and double-strain into a chilled rocks glass over a single cube.
  3. Crown with mint-chinicuile foam and dust the rim with chinicuile salt.

Glass · Rocks

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