Slightly Spicy Mezcalita (over Crushed Ice) Recipe

Optional salted rim

Rub the lime wedge around the rim of a rocks glass (or short tumbler). Dip the rim into coarse salt to coat. Set the glass aside and fill it about three-quarters full with crushed ice (use the additional 1 cup listed under Ice).

Muddle jalapeño

Place the two jalapeño slices into a cocktail shaker or mixing glass. Gently muddle once or twice to release oils and moderate heat — avoid pulverizing to keep bitterness low.

Combine spirits and sweetener

Add the reposado tequila (1 oz), mezcal (1 oz), fresh lime juice (1 oz) and agave nectar (0.5 oz) to the shaker with the muddled jalapeño.

Add ice and chill

Fill the shaker with ice (not crushed) and shake vigorously for about 10–12 seconds until well chilled and slightly diluted.

Double-strain the cocktail over the prepared rocks glass filled with crushed ice (the main 2 cups). Double-straining (using a fine mesh strainer) removes jalapeño solids and seeds while letting flavor through.

Garnish with a lime wheel or wedge on the rim and, if desired, float one thin jalapeño slice on top for visual heat. Serve immediately with a short straw so the drink can be sipped through the crushed ice.

For more heat, muddle seeds or add an extra jalapeño slice; for less heat, use one slice and discard seeds. Swap agave for simple syrup 1:1 if preferred. Use mezcal joven for a less smoky profile or a more smoky mezcal for stronger mezcal character.