The Smoke Show Recipe

Rim the glass

Use a lime wedge to wet the rim of a rocks glass. Dip rim into a shallow plate of Tajín so the seasoning coats the edge evenly. Set glass aside to dry briefly while you make the cocktail.

Muddle cucumber and jalapeño

In a sturdy mixing glass or shaker, add 4 cucumber slices and 2 of the red jalapeño slices (reserve one jalapeño slice for garnish). Lightly muddle 6–8 times — press to release cucumber juice and jalapeño oils without pulverizing into a paste.

Combine spirits and sweetener

Add 1.5 oz Animas Espadin mezcal, 0.75 oz Jose Cuervo Tradicional tequila, 0.5 oz agave nectar, 0.75 oz fresh lime juice, and 2 dashes spicy bitters to the muddled mixture.

Add ice and chill

Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 12–15 seconds until the shaker is cold to the touch and the mixture is well chilled and slightly diluted.

Double-strain into glass

Using a hawthorne strainer and a fine mesh (or a fine china strainer), double-strain the cocktail into the prepared rocks glass over one large ice cube or fresh cubed ice to remove bits of cucumber and jalapeño for a smooth drink.

Final touches

Float the reserved red jalapeño slice on top and place a lime wheel on the rim or along the ice. Optionally add a small cucumber ribbon or a sprig of cilantro for aroma. Add one very light additional dash of spicy bitters on top if you want an immediate aroma hit.

Serve immediately with a small stirring straw. Encourage the drinker to sip and enjoy the smoky mezcal layered with fresh cucumber, bright lime, gentle agave sweetness, and a lingering chili finish from the jalapeño and Tajín rim.