Gusano's Delight

Created at Mama Rabbit in Las Vegas, this cocktail embraces the savory, traditional side of mezcal culture. It balances the intense roasted notes of the spirit with earthy elements and is often served with sal de gusano (agave worm salt) for an authentic, umami-rich experience.

Ingredients:

  • 2 oz. espadín mezcal

  • 1/2 oz. Ancho Reyes Chile Liqueur

  • 1 1/2 oz. avocado-cilantro purée

  • 1 oz. fresh lime juice

  • 3/4 oz. agave nectar

  • 2 dashes saline solution (1 part salt to 5 parts water)

Instructions:

  • Vigorously shake all of the ingredients with ice, then strain into a glass rimmed with sal de gusano, and garnish with a sprig of cilantro.

  • Avocado-Cilantro Purée: In a blender, combine 1 cup of chopped avocado, 1/2 oz. of fresh lime juice, and 1/8 to 1/4 cup cilantro leaves (to taste), and blend until puréed. Store refrigerated for up to one week.

Attribution:
Recipe: Craig Schoettler and Marshall Altier, Mama Rabbit, Las Vegas
Photo: John Valls | February 24, 2020
Origin: Imbibe

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