Smoking Scorpion Recipe

Rim (optional)

If using smoked sea salt, rub a lime wedge around the lip of a lowball glass then dip the rim into a shallow dish with smoked sea salt. Set glass in the freezer or fill with ice to chill while you build the cocktail.

If using smoked scorpion pepper tincture, make sure it is well mixed. If using smoked chile powder, have a very small pinch ready (start with less — you can always add).

Combine ingredients

In a cocktail shaker add mezcal, reposado tequila, fresh lime juice, agave syrup, Luxardo maraschino, Ancho Reyes (or chosen chile liqueur), Angostura bitters, and the smoked scorpion pepper tincture or a small pinch of smoked chile powder.

Dry shake (optional)

For a slightly more integrated texture, give the ingredients a vigorous dry shake (no ice) for 5–7 seconds to help meld the syrup and tincture with the citrus and spirits.

Wet shake

Add a generous handful of ice to the shaker and shake vigorously for 12–18 seconds, until the shaker feels well-chilled and slightly frosty.

Discard ice from the prepared glass if you chilled it with ice. Add one large clear ice cube to the glass.

Double-strain the cocktail into the prepared glass over the large ice cube using a Hawthorne strainer and a fine mesh strainer to remove fine particulates and any smoked powder.

Expressed oils & smoky garnish

Hold the grapefruit or orange peel over the surface of the drink, oil side down, and give it a firm squeeze to express oils across the cocktail, then rim the peel around the glass and drop it in. If using a whole dried chile or dried scorpion pepper for smoke, briefly torch the pepper with a culinary torch until it smokes (be careful) and hold it above the cocktail to impart smoke for 5–8 seconds, then place the pepper on the glass edge as a visual garnish.

Taste and adjust: if you want more heat or smokiness, add another 1/8 tsp tincture or a light pinch of smoked chile powder, stir once gently, and taste again.