Sicario Recipe

Prepare glass

If desired, rim a rocks or coupe glass: rub a lime wedge around the rim, then dip the rim into smoked sea salt (approximately 1 tsp) to coat lightly. Set the glass aside and chill in the freezer for a few minutes while you build the cocktail.

Measure and combine

In a cocktail shaker, add 2 oz reposado tequila, 0.5 oz mezcal, 0.75 oz fresh lime juice, 0.5 oz agave syrup, 0.5 oz ancho chile liqueur, 0.25 oz orange curaçao, 2 dashes chocolate bitters, and a pinch of kosher salt. The ancho chile liqueur provides a gentle chile warmth; if using ancho syrup + bitters, adjust sweetness to taste.

Add ice and shake

Fill the shaker about two-thirds with ice (enough to chill quickly). Secure the lid and shake vigorously for 12–18 seconds until the shaker becomes cold to the touch and the outside is frosted. This both chills and properly dilutes the drink.

Strain

Strain the cocktail through a fine mesh strainer (or Hawthorne/strainer) into the prepared chilled glass over fresh large ice if using rocks style, or neat into the chilled coupe if preferred. Large ice will slow dilution and preserve the smokiness.

Garnish and finish

Express the oils of an orange peel over the drink by holding the peel skin-side down about 3–4 inches above the surface and giving it a firm twist so oils spray over the cocktail. Optionally, briefly flame the expressed orange peel by holding a lit match or lighter between the peel and the drink for a second to caramelize the oils and add a subtle charred aroma; drop the peel in as garnish. Serve immediately.

Notes

Adjust chile heat by varying the ancho chile liqueur (0.25–0.75 oz) or by adding a tiny pinch of chile powder to the shaker. If you prefer less smoke, reduce or omit the mezcal and use all reposado tequila. Use fresh lime juice for best balance.