Tequila Ahumado Recipe

Chill glass

Place a rocks glass in the freezer for 5–10 minutes while you prepare ingredients, or fill it with ice water to chill and discard before serving.

Prepare garnish

Cut a 1-inch wide strip of orange peel, cutting away any pith. If using smoked rosemary, lightly char or torch the sprig for a few seconds to release aroma (do this safely).

Combine ingredients

In a cocktail shaker add 2 oz reposado tequila, 0.5 oz mezcal, 0.75 oz fresh lime juice, 0.5 oz agave syrup, 0.25 oz orange liqueur, and 0.1 oz smoked chili tincture or 2–3 dashes of chipotle bitters.

Add ice and shake

Fill the shaker with ice (about 6 ice cubes). Shake vigorously for 12–15 seconds until well-chilled and slightly diluted.

Strain

Discard the ice or water from the chilled rocks glass. Double-strain the cocktail into the chilled rocks glass over a single large ice cube or sphere to keep it cold without rapid dilution.

Salt rim (optional)

If you want a smoky-salty accent, wet a small section of the glass rim with lime and dip just the edge into smoked sea salt (about 0.25 tsp). Alternatively, rim half the glass for a lighter effect.

Express oil & garnish

Hold the orange peel over the drink and gently squeeze to express the oils, then wipe the peel around the rim and drop it into the glass. Garnish with the smoked rosemary sprig if using; briefly pass the sprig over a flame or smoking element and hold it near the glass to add an aromatic finish.

Serve

Present immediately. Sip slowly to appreciate the interplay of reposado warmth, mezcal smoke, citrus brightness, and the subtle heat from the smoked chili tincture — the 'Ballad of Fire.'