Pechuga Style Mezcal Recipe

Grill pear slice

Lightly brush a thin pear slice with a tiny amount of neutral oil. Grill or sear on high heat 20–30 seconds per side until caramel marks appear. Set aside to cool.

Toast pepitas in a small dry skillet over medium heat, stirring, until fragrant and lightly browned, about 2–3 minutes. Cool and chop coarsely.

Lightly sprinkle smoked sea salt onto one side of the cooled grilled pear slice (optional).

If you have fennel-anise infused vermouth prepared (infuse 1/4 cup vermouth with 1/4 teaspoon crushed fennel seed for 24 hours, then strain), use that. If not, combine dry vermouth with a tiny pinch of freshly crushed fennel seed and use immediately.

Add mezcal, reposado tequila, fresh lime juice, agave syrup, fennel-anise vermouth, and yellow chartreuse into a cocktail shaker.

Fill the shaker with ice (large cubes preferred). Secure lid and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Prepare a rocks glass by placing one large ice cube or two medium cubes inside. Optionally, run an orange peel around the rim and rub a little smoked sea salt on one side of the rim where the pear garnish will rest.

Double-strain the shaken cocktail into the prepared rocks glass over the ice.

Express orange oil

Hold the fresh orange peel skin-side toward the surface of the cocktail about 3–4 inches above the glass. Firmly pinch the peel to express the oils across the drink, then rub the peel on the rim and discard or add to the garnish.

Garnish by resting the grilled pear slice on the rim or floating it on the ice. Sprinkle the toasted chopped pepitas over the pear or on the drink. Add a light pinch of smoked sea salt atop the pear or drink to finish.