Ingredients
Equipment
Method
- Run a lime wedge around half the rim of your glass. Pour coarse salt onto a small plate and gently press the moistened rim into the salt, twisting slightly to ensure even coverage. Set the prepared glass aside.
- Roll the lime firmly on your countertop with your palm before cutting. Cut the lime in half and juice it, straining out any seeds, until you have exactly one ounce of fresh juice.
- Add the mezcal, fresh lime juice, orange liqueur, and agave nectar to your cocktail shaker.
- Fill your shaker about two-thirds full with ice cubes. Seal the shaker tightly and shake vigorously for 15-20 seconds until the outside of the shaker feels ice cold and develops condensation.
- Fill your prepared glass with fresh ice if serving on the rocks, or leave it empty for a straight-up serve. Strain the cocktail through the shaker's built-in strainer into the glass, catching any ice chips. For an even smoother texture, double-strain through a fine mesh strainer.
- Cut a thin wheel from a fresh lime and make a small notch in it so it perches on the rim of your glass. Take a small taste before serving to check the balance. If too tart, add a touch more agave nectar and stir gently. If too sweet, squeeze in a bit more lime juice.
- Serve immediately while ice-cold. The aromatics from the mezcal and lime oils are most pronounced in the first few minutes after shaking.
Notes
Always use espadin mezcal for your first attempt at this recipe, as it offers balanced smoke without the intense, sometimes overwhelming character of wild-variety mezcals. Chill your glass in the freezer for 10 minutes before making the cocktail so it stays colder longer. Use large ice cubes in your serving glass rather than crushed ice because they melt slower and won't water down your drink. Buy mezcal that clearly states 100% agave on the label.