• 40ml La Medida Espadin mezcal
  • 10ml Ancho Reyes verde liqueur
  • 25ml padron pepper agave syrup (see below)
  • 25ml lime juice
  • rock salt, to taste
  • ice

For the padron pepper agave syrup

  • 100ml agave syrup
  • 6 padron peppers, stems removed and deseeded

To garnish

  • padron pepper and lime slice


  • STEP 1

    First, make the padron pepper agave syrup. Tip the agave syrup, 50ml water and the peppers into a blender and blitz until well-combined. Strain.

  • STEP 2

    Put the mezcal, liqueur, 25ml of the padron pepper agave syrup, the lime juice and a pinch of rock salt into a cocktail shaker and top up with ice. Shake until combined. Strain the cocktail into a rocks or tumbler glass filled with ice, then garnish with a padron pepper and slice of lime.

Goes well with


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