Mezcal Rita Recipe

Make the jalapeño purée: Trim stem from 1 small jalapeño, remove seeds if you want less heat, and roughly chop. Place in a blender or small food processor with 1 teaspoon water and blend until smooth. Strain through a fine mesh if desired for a smoother texture. Measure 0.5 oz for the recipe.

Prepare chile salt: On a small plate combine 1 tablespoon flaky sea salt (or kosher) with a pinch (about 1/8 tsp) smoked chile powder or cayenne. Stir to combine. Spread in a thin layer on the plate.

Rim the glass: Run the lime wedge around the outside rim of a rocks or old-fashioned glass (just the outer edge). Dip that rim into the chile salt so a thin, even coat adheres. Set the glass aside.

Combine ingredients

In a cocktail shaker, add 1.5 oz Del Maguey Vida mezcal, 0.5 oz Pueblo Viejo Silver tequila, 0.75 oz fresh-pressed lime juice, 0.5 oz jalapeño purée, 2 dashes black walnut bitters, and 0.25 oz agave syrup if you prefer a touch more sweetness.

Shake

Fill the shaker with ice and shake vigorously for 12–15 seconds, until the shaker is cold and well-chilled.

Strain: Double-strain the cocktail (using a Hawthorne and a fine mesh strainer) into the prepared rocks glass over a single large ice cube.

Garnish with a thin jalapeño slice floated on top and a lime wedge on the glass rim. Serve immediately.

Optional: Add an extra dash of black walnut bitters on the top of the cocktail for an aromatic accent.