Agave Asado Recipe

Combine Demerara sugar and water in a small saucepan over medium heat. Stir until sugar dissolves and mixture comes just to a simmer (do not boil).

Remove from heat, add the finely ground coffee, stir to combine, cover, and let steep for 10 minutes off heat.

Strain the syrup through a fine mesh sieve or coffee filter into a clean container to remove grounds. Cool to room temperature, then refrigerate until needed. Yields about 6 oz and will keep refrigerated for up to 2 weeks.

Chill glass

Place a rocks glass in the freezer or fill it with ice and water to chill while you prepare the cocktail.

Add 1.5 oz Del Maguey Vida mezcal, 0.5 oz El Tesoro Reposado, and 0.5 oz coffee‑infused Demerara syrup into a mixing glass or shaker.

Add 3 dashes chocolate bitters and 2 dashes orange bitters to the mixing glass.

Fill the mixing glass with ice and stir briskly for 20–30 seconds (or until well chilled and properly diluted). Stirring rather than shaking keeps the texture silky and highlights the mezcal's smoke.

Discard the ice/water from the chilled rocks glass and place a single large ice cube in the glass.

Strain the cocktail over the large ice cube using a hawthorne or julep strainer.

Express the oils from an orange peel over the drink by holding the peel skin‑side down near the surface and giving it a firm squeeze to release the oils, then rim the glass with the peel and drop it in as garnish.

Optional: For an added asado (smoke) effect, briefly hold the orange peel over a small flame or torch until it smolders slightly and then quickly cover the glass for a few seconds before serving to trap the smoke, or wave the smoldering peel briefly over the finished drink to impart an extra smoky note.

Serve immediately.