Benjawan

A beautiful, highly fragrant cocktail that lets citrus take the lead. It pairs the smoky notes of mezcal with the uniquely tart and floral flavors of yuzu juice, balanced with orange liqueur and a pinch of salt to amplify the brightness.

Ingredients:

• 1 1/2 oz. mezcal (MayRee uses De Maguey Vida)

• 1 oz. fresh lime juice

• 1 oz. fresh yuzu juice

• 1/2 oz. Ancho Reyes Chile liqueur

• 1/2 oz. agave syrup

• 1/4 oz. sambuca

Instructions:

• Rim your glass, then set aside. Add the mezcal, Ancho Reyes, lime juice, yuzu, and agave syrup to a shaker with ice and shake. Strain the cocktail into the glass over an ice cube. Place an inverted lime shell on top and add the dried Thai pepper. Pour the sambuca into the inverted lime shell and carefully light it on fire with a long match and serve. Blow out the flame before taking a sip.

Attribution:
Recipe: Sek Saraboon, MayRee, New York City
Photo: Michael Tulipan | November 02, 2022
Origin: Imbibe