Smoke & Spice Recipe
jalapeño infused xicaru mezcal, amaro
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Drink Base
Method
Preparation
Infuse the Mezcal
Slice the jalapeño in half lengthwise and remove the seeds if you prefer less heat. Place the jalapeño halves into a clean glass jar and pour in the Xicaru Mezcal. Seal the jar and let it infuse for at least 24 hours in a cool, dark place. For a spicier infusion, let it sit longer, up to 3 days.
Mix the Cocktail
In a cocktail shaker filled with ice, combine 2 oz of the jalapeño-infused Xicaru Mezcal, 1 oz of Amaro, 0.5 oz of Agave Syrup, and 0.75 oz of Fresh Lime Juice. Shake well until chilled.
Serve
Strain the mixture into a rocks glass filled with ice. Rim the glass with smoked sea salt by moistening the rim with lime juice and dipping it in the salt. Garnish with a slice of jalapeño on top for an added touch.