Tobalá Mezcal Recipe
Make Tobalá Mezcal Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Garnish
Smoked Salt Rim (optional)
Method
Prep
- 1
If using a smoked salt rim, pour the coarse smoked sea salt onto a small plate. Run the lime wedge around the rim of a rocks glass to moisten and dip the rim lightly into the salt to coat. Set the glass aside to dry briefly.
- 2
If using a large ice sphere, make sure it is frozen solid and ready to use. Have additional cubed ice ready for shaking.
Cocktail
- 3
Build and Shake
Add Tobalá mezcal (2 oz), fresh lime juice (0.75 oz), agave nectar (0.5 oz) and orange liqueur (0.5 oz) into a cocktail shaker. Add 2 dashes of smoked saline solution if using. Fill the shaker with cubed ice (about 1 cup).
- 4
Shake
Shake vigorously for 12–15 seconds until the shaker is well-chilled and slightly frosted on the outside. This dilutes and chills the drink to proper balance.
- 5
Strain
Double-strain the cocktail (using a Hawthorne and fine mesh strainer) into the prepared rocks glass over the large ice sphere or a few fresh large cubes. Double-straining removes tiny ice shards and any pulp for a clean finish.
Finish & Garnish
- 6
Express the oils from a lime wheel over the drink by pinching it skin-side down above the surface, then drop the wheel or place the lime wedge on the rim.
- 7
If using toasted chapulín or smoked coarse salt garnish, sprinkle a small pinch (about 1 tsp) on top of the ice or on the lime garnish for an herby/umami accent. Serve immediately.
