Mezcal is cooked inside earthen pits that are lined with lava rocks and filled with wood and charcoal before being distilled in clay pots.
This delicious cocktail brings about flavor combinations that are truly refreshing.
2 oz Mezcal joven
1 oz Cointreau liqueur
1/2 oz Chile ancho reyes liqueur
1/2 oz Lemon juice
3 oz Smoked tamarind syrup
In a Boston shaker, add all of the ingredients over ice and shake well. Salt the rim of the glasses with chile chipotle and purple basil. Add 3 frozen orange ice balls per glass and garnish with sun-dried carrot.
Relax, indulge and enjoy!