La Capirucha!
Ingredients!
2 oz. joven mezcal ¾ oz. prickly pear syrup ¾ oz. fresh lime juice Garnish: Sal de Gusano salt rim (or do a basic salted rim)
Method:
Combine all ingredients in a tin and shake well with ice. Strain into a salt-rimmed glass filled with fresh ice.
Prickly Pear Syrup:
6 ripe, red prickly pears 1 cup sugar 1 cup water 1 cinnamon stick 6 allspice berries
Remove the skin with a knife and de-seed the prickly pears. Dice and place them in a saucepan with the remaining ingredients. Simmer on low for about 20 minutes. Fine strain through a chinois or cheesecloth. Bottle and refrigerate. The syrup will last approximately 2 weeks.
Courtesy: Jesse Torres, Mezcaleria Mixtli, San Antonio,
Photo: Amy Gawlik
This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.
