Tomar de los Muertes

An elegant and herbaceous cocktail that combines Mezcal with dry vermouth, St-Germain (elderflower liqueur), and a couple of dashes of absinthe to highlight the agave's grassy notes.

Ingredients:

  • 1 1/2 oz. tepache

  • 1 oz. mezcal (Ragan uses Alipus San Luis)

  • 1 oz. blanco tequila

  • 1/2 oz. fresh lemon juice

  • 1/2 oz. agave syrup (1:1 agave to hot water)

Instructions:

  • Combine all ingredients in a shaker with ice and shake. Strain over fresh ice in a double rocks glass. Garnish.

Attribution:

Recipe: Matt Ragan, Victor Tangos, Dallas

Photo: Emma Janzen | August 26, 2015

Origin: Imbibe

Mezcal CocktailClarence Mailwas