Bongos Naked Recipe
Creyente Mezcal, Aperol, Green Chartreuse, Lime, Habanero Bitters
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Ingredients
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Cocktail
Garnish & Serve
Method
Prep
If you want a salted rim: wet the outer edge of a rocks glass with a lime wedge and dip the rim into smoked sea salt to coat lightly. Set glass aside.
Juice fresh lime to measure required lime juice. Prepare a large ice cube or fill the glass with a big cube.
Mixing
Build and shake
In a cocktail shaker add 2 oz Creyente mezcal, 0.75 oz Aperol, 0.25 oz Green Chartreuse, 0.75 oz fresh lime juice, 2 dashes habanero bitters, and 0.25 oz agave syrup if you prefer a touch more sweetness. Fill the shaker with ice.
Shake vigorously for 12–15 seconds until the shaker is cold to the touch and nicely diluted.
Finish & Serve
Double-strain the cocktail into the prepared rocks glass over a single large ice cube (or a few fresh cubes) to keep it chilled without excess dilution.
Express a lime peel over the drink (or drop a lime wheel) and rest it on the rim. If you used the salted rim option, ensure the garnish sits nicely without covering the salted edge.
Serve immediately. The mezcal's smoke, Aperol's bitter-orange, and Green Chartreuse's herbal lift should balance with the bright lime and the heat from the habanero bitters — adjust future batches by adding or reducing agave (0–0.5 oz) or bitters (1–3 dashes) to taste.