February 10, 2013

The Smoky Roja

Recipe courtesy of Martin Cabrera

Makes 1 cocktail

2 ½ oz. mezcal

1 oz. of prickly pear puree

1 oz. of St. Jermaine  liqueur

1 oz. orange juice

1 oz. simple syrup

Preparation:

Coat the rim with lime and sal de gusano. Mix the mezcal, prickly pear puree, St. Jermaine, orange juice, and simple syrup.  Chill in a cocktail shaker with ice shaking

vigorously. Pour over the glass.

February 10, 2013