Oaxaca and grill

A cocktail that honors fire and earth.

Ingredients:

• 1.5 oz Agave Macho – Espadín
• 0.5 oz ancho chile liqueur
• 1 teaspoon of natural honey
• 1 slice of fresh ginger
• A few drops of lemon juice

Preparation:

1. Macerate the ginger with the honey in a mixing glass.
2. Add the mezcal, chili liqueur, and lemon juice.
3. Shake with ice and strain into a rocks glass with a large ice cube.
4. Garnish with a lightly flamed agave leaf or slice of dried chili.

Consumption notes:

Intense, spicy, and warm, it highlights the smoky character of the Espadín. Ideal for long nights, where the ritual of fire takes center stage.