Del Maguey Chichicapa Recipe

Time5m

Serves1

Make Del Maguey Chichicapa Recipe in just 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Serve neat for tasting
Measure 2 oz of Del Maguey Chichicapa mezcal with a jigger and pour into a room-temperature rocks glass or traditional copita. No ice — serve neat to appreciate the aroma, smoky-earthy agave character, and mineral finish.
2
Optional slight chill
If preferred, briefly chill the bottle or place the glass in the freezer for 5–10 minutes prior to pouring. Avoid adding ice which will mute flavors.

3
Light mezcal sour-style tweak
If you prefer a lightly balanced sip, add 0.5 oz fresh lime juice and 0.25 oz agave nectar to the glass with 2 oz mezcal. Stir gently with a bar spoon for 8–10 seconds to integrate — do not shake. This softens the mezcal's edges while retaining primary flavors.

4
Rim or sprinkle: Optionally wet the rim of the glass with the lime wedge and dip lightly into flaky sea salt or sal de gusano to add a mineral-salty accent. Garnish with the lime wheel or wedge on the rim. Serve immediately.

5
Tasting: Hold the glass at nose level and inhale gently to identify floral, smoky, and herbal notes. Take small sips, letting the spirit coat the palate to detect layers (smoke, roasted agave, citrus, minerality). Clean glassware between pours if tasting multiple mezcals to avoid cross-contamination of aromas.