Mezcal Shots Recipe

Mezcal Shots

1. 1

   Chill glassware and prepare rim

   Place small shot glasses in the freezer or fill with ice water to chill while preparing the mixture (10 minutes). If you prefer a flavored rim, pour the chili-lime seasoning and sea salt onto a small plate and mix. Run a lime wedge around the rim of each shot glass and dip rims into the seasoning-salt mixture to coat evenly. Set glasses aside on a clean tray.

2. 2

   Make mezcal shot mix

   In a small cocktail shaker or mason jar, combine the reposado mezcal (1 cup), fresh lime juice (1/2 cup), and agave syrup (2 tablespoons). Fill the shaker about two-thirds full with ice (approximately 2 cups). Secure the lid and shake vigorously for 10–15 seconds until chilled and slightly diluted.

3. 3

   Taste and adjust

   Strain a small taste (or pour one sample shot) and adjust sweetness or acidity if needed: add up to 1 additional tablespoon of agave syrup to sweeten, or a squeeze more lime (up to 1–2 teaspoons) to brighten. If you want a smokier salted finish, mix smoked sea salt (optional, 1 tsp) into the remaining seasoning on the plate for rimming.

4. 4

   Serve

   Strain the chilled mezcal mixture into the prepared shot glasses, filling each about 1 to 1.5 ounces (depending on glass size). Garnish each shot with a lime wedge on the rim or serve lime wedges on a small plate. Serve immediately while cold.

5. 5

   Alternative warm-smoke presentation (optional)

   For a dramatic smoky presentation: place a small metal spoon or heatproof dish over the chilled shot glass and carefully light a small pinch of cinnamon or rosemary on the spoon until it smolders; invert over the shot for 5–8 seconds to trap smoke, then remove and rim with seasoning. Proceed to pour the mezcal shot and serve immediately.