Soul To Squeeze Recipe
Reposado tequila, Noble Coyote Mezcal, Ancho Reyes Chili, lime, agave
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Ingredients
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Cocktail
Garnish
Method
Prep
Chill and rim
If desired, chill a rocks or coupe glass in the freezer for 5–10 minutes. Spread the smoked chili salt on a small plate. Rub the lime wedge around the glass rim and dip lightly in the salt to coat half or all of the rim.
Cut the lime and measure fresh lime juice. Measure tequila, mezcal, Ancho Reyes, and agave syrup. Have ice ready.
Mixing
Combine ingredients
In a cocktail shaker, add fresh lime juice (0.75 oz), agave syrup (0.5 oz), reposado tequila (2 oz), Noble Coyote Mezcal (0.5 oz), Ancho Reyes (0.5 oz), and 2 dashes of orange bitters if using.
Dry shake (optional)
For a slightly rounder texture, briefly dry shake (no ice) for 8–10 seconds to emulsify the agave and citrus.
Shake with ice
Add a generous handful of ice to the shaker (about 1 cup) and shake vigorously for 12–15 seconds, until the shaker is cold to the touch and well chilled.
Strain
Double-strain the cocktail into the chilled, salted-rim glass over fresh ice (a single large ice cube or a few medium cubes). Use a fine mesh strainer in addition to the shaker strainer to catch any small ice shards or pulp.
Finish
Garnish with a lime wheel or wedge on the rim. Optionally express a lime peel over the drink to add aromatic oils, then drop it in. Serve immediately.
Taste and adjust: if you prefer it sweeter, add an extra 0.25 oz agave; for more heat, add 0.25 oz Ancho Reyes next time.