- 2 oz jalapeno-infused mezcal (recipe follows)
- 1.5 oz blood orange shrub (recipe follows)
- 1 oz fresh grapefruit juice
- .5 oz fresh lime juice
- .5 oz simple syrup
Assembly
Combine all ingredients in a shaker with ice. Shake until very cold, about 20 seconds. Double strain into a highball filled with fresh ice. Garnish with mint, a grapefruit wedge or whatever your heart desires!
- 12 oz jalapeno-infused mezcal (recipe follows)
- 9 oz blood orange shrub (recipe follows)
- 6 oz fresh grapefruit juice
- 3 oz fresh lime juice
- 3 oz simple syrup (recipe follows)
- 2 large jalapenos
- 2 cups mezcal
Remove stems of jalapeños. Cut each in quarters, leaving seeds in the pepper. Add peppers to 2 cups of mezcal. Allow to steep 8+ hours. Taste it at 8 hours and see if its to your spiciness liking. I let mine steep about 10 hours and thought it was pretty spicy.
- 5-6 blood oranges (navel or similar will also work!)
- 1 cup turbinado sugar (sugar in the raw)
- 1 cup Trader Joe’s orange muscat champagne vinegar (very important!)
Juice oranges until you have 1 cup of juice. Set aside in fridge. Add the peels to a large glass bowl with the sugar. Use a muddler or wooden spoon to grind up the peels a bit. Don’t go crazy but spend a few minutes breaking them down. Set the bowl aside for at least 12 hours, overnight if possible. Add blood orange juice and stir until sugar dissolves. If you let it sit for an hour the sugar should dissolve itself. Strain this sweet juice from the peels and pulp. Add an equal amount of vinegar to the sweet juice (should be around 1 cup). Let sit in the fridge until ready for use!
Want other rad mezcal cocktails? Check it!