El Chupacabra Recipe

Cocktail

1. 1

   Prepare glass

   If desired, rub a lime wedge around the rim of a rocks or coupe glass and dip the rim into coarse salt or Tajín. Set the glass in the freezer or aside to chill while you mix the cocktail.

2. 2

   Muddle fruit and jalapeño

   In a cocktail shaker, place the fresh blackberries and 2 of the jalapeno slices (remove seeds if you prefer milder heat). Add the simple syrup and use a muddler to press and crush the blackberries and jalapeño until the fruit is broken down and juices are released (about 20–30 seconds).

3. 3

   Build the cocktail

   Add the Mastro Dobel Tequila, fresh lime juice, and optional blackberry liqueur to the shaker. Fill the shaker with ice (about 3/4 full).

4. 4

   Shake

   Secure the shaker and shake vigorously for 12–15 seconds until the exterior of the shaker is cold and well-chilled, which helps integrate the jalapeño heat with the fruit.

5. 5

   Double strain into glass

   Double-strain the cocktail into the prepared chilled glass over fresh ice (use a fine mesh strainer in addition to the shaker strainer) to remove seeds and jalapeño bits for a smooth drink.

6. 6

   Garnish and serve

   Thread a fresh blackberry and a jalapeño slice on a cocktail pick and place on the rim or float the blackberry in the drink. Serve immediately.

7. 7

   Adjustments and notes

   If the cocktail is too spicy, reduce muddled jalapeño to 1 slice or remove seeds. If it's not fruity enough, add the optional 0.25 oz blackberry liqueur or increase simple syrup by 0.25 oz. For a longer drink, top with a splash (1–2 oz) of club soda.