Spicy Mezcal Cocktail

Servings: 1

Prep Time: 5

Total Time: 5

Fresh, fruity, and a hint of heat is what you'll experience with every sip of this spicy mezcal cocktail.

5 from 5 votes

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Ingredients

2 jalapeño slices
2 ounces orange juice
½ ounce simple syrup
2 ounces mezcal
Sparkling water or Lime Topo Chico
Tajín for the rim

Instructions

Prep:

If you enjoy a spicy salted glass, prep the rim of your glass by rubbing a lime wedge along the rim. Dip in tajín salt and set aside.

Shake it up:

Add the jalapeño rounds (slices) with or without the seeds (the seeds add heat) inside a cocktail shaker. Add the orange juice -to have some liquid at the bottom of the shaker- and use a muddler to release the jalapeño juices and its heat.
Add the simple syrup and the mezcal to the shaker. Fill it halfway with ice cubes and shake vigorously for about 30 seconds until the sides are fully frosted.

Serve:

Fill the prepared glass with fresh ice. Strain the mezcal cocktail through the strainer and pour it into the prepared glass. Top it off with Topo Chico.

Notes

Make a pitcher of this spicy mezcal cocktail that serves 8 by blending half of a small jalapeño with 1 cup of orange juice. Strain the spicy mixture into a pitcher, leaving the jalapeño pulp behind. Add ½ cup simple syrup, 1 cup of mezcal, and another 1 cup of orange juice to the pitcher. Stir with ice, chill for an hour, then pour over ice, top each glass with sparkling water, and serve. For a milder version, add the jalapeño rounds into the pitcher instead of blending it and let them soak in the mixture.

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