Port of Spain

Another brilliantly spicy cocktail, but this one relies on fresh peppers rather than hot sauce. It muddles red jalapeño or Fresno chilies, then shakes them vigorously with mezcal, Earl Grey tea-infused triple sec, fresh lemon juice, and agave.

Ingredients:

• 45 ml Del Maguey Vida Clásico Mezcal

• 20 ml Orgeat (almond) sugar syrup (2:1)

• 20 ml Lime juice (freshly squeezed)

• 15 ml Angostura Aromatic Bitters

Instructions:

• Select and pre-chill a COUPE GLASS.

• Prepare a garnish of lime slice wheel (preferably dehydrated)

• Shake all ingredients with ice.

• Fine strain into chilled glass.

• Garnish with (dehydrated) lime wheel floated on the surface.

Attribution:
Recipe: Dominic Alling at Beretta in San Francisco, USA
Photo: LSA Olivia Champagne Saucer
Origin: Difford’s Guide