Mezcalita Recipes
MEZCALITA
Steps:
- Preheat the oven to 350 degrees F.
- Crush the nacho cheese chips, reserving 1 whole chip for garnish. Place the chip crumbs on a baking sheet and toast until dark, 5 to 10 minutes; add the sea salt and let cool. Rim a martini glass with agave, then coat the rim of the glass with the chip crumbles.
- Add the mezcal, lime juice and Simple Syrup to a cocktail shaker with ice and shake vigorously. Strain into the prepared glass and garnish with the reserved nacho cheese chip.
- Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.
MEZCALITA VERDE COCKTAIL
Get a taste of Mexico with this mezcalita verde cocktail. Make a jugo verde with pineapple, jalapeño, lime, cucumber, agave syrup and parsley, then add mezcal - salud!
Provided by Edson Diaz-Fuentes
Categories Cocktails, Drink
Time 15m
Yield 1 cocktail (with 750ml juice leftover)
Number Of Ingredients 7
Steps:
- Make the jugo verde by whizzing the pineapple, parsley, lime juice, cucumber and 200-250ml water in a blender. Add the jalapeño (the amount will depend on how spicy you'd like it) and blend. Adjust the sweetness by adding some agave syrup. Strain into a jug and chill - this makes about 800ml, use for another round of cocktails, or freeze the leftovers.
- Mix the mezcal with a dash of agave syrup, 50ml of the jugo verde and some ice cubes in a cocktail shaker. Shake and strain into glasses with a slice of cucumber for garnish.
Nutrition Facts : Calories 130 calories, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Sodium 0.1 milligram of sodium
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