FIERY FIERI
Steps:
- For the chipotle chile-sugar rim: Combine the sugar and chipotle powder; mix well and spread on a small plate. Moisten half the rim of a 10-ounce rocks glass with the lime wedge and press into the chipotle sugar to rim half of the edge. Fill the glass with ice and set aside.
- For the drink: Fill a mixing glass 2/3 of the way with ice then add the mezquila, agave nectar, lime juice, BBQ sauce and bitters. Cap the mixing glass with the shaker tin and shake vigorously for 10 to 15 seconds.
- Strain the drink into the rimmed glass and serve.
MEZCAL-TEQUILA MARGARITA
The spirit base of this margarita is split between tequila and mezcal, which gives the final drink a deep, complex flavor, and provides an excellent excuse to rim the glass with sal de gusano, or worm salt. With roots in Oaxaca, Mexico, sal de gusano is made from toasted, ground gusano (the moth larvae that feeds on the agave plant), salt and dried chiles, and is traditionally served alongside mezcal. If you're running low on tequila or mezcal, feel free to use 1 1/2 ounces total of whichever agave-based spirit you have.
Provided by Rebekah Peppler
Categories cocktails
Yield 1 drink
Number Of Ingredients 8
Steps:
- Prepare the salted half rim, if using: In a small shallow bowl or plate, sprinkle a thin layer of the sal de gusano. Run the lime wedge along half of the rim of a rocks glass, then dip the rim into the salt mixture.
- In a shaker, combine the tequila, mezcal, orange liqueur, lime juice and simple syrup. Add ice, cover, and shake vigorously until the drink is well chilled, about 15 seconds.
- Fill the glass with ice, then strain the margarita into the glass. Add the lime wedge; enjoy immediately.
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