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Prep time
10 minutes
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makes
2 cocktails
Author Notes
To hear more from Maxwell Reis, beverage director at L.A.'s Gracias Madre, check out this week's episode our podcast, Play Me a Recipe.
—Food52
Ingredients
- Chile Salt & Agave Syrup
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1/2 cup
Himalayan salt
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2 teaspoons
chipotle powder
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2/3 cup
agave nectar
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1/3 cup
boiling water
- Cocktails
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4 ounces
blanco tequila or mezcal
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4 dashes
orange bitters
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2 ounces
fresh lime juice
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3/4 ounce
agave syrup
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Chile salt
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Lime peel or jalapeño slice, for the rim
Directions
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Make the chile salt: In a small jar, add the salt and chipotle powder. Store covered for up to 1 month.
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Make the agave syrup: In a medium jar, add the agave and water and stir until the agave has dissolved into the water. Cover and store in the refrigerator for up to 1 month.
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Make the cocktails: In a cocktail shaker with ice, add the tequila, bitters, lime juice, and 3/4 ounce of the agave syrup. Shake well. Dip two rocks glasses in the chile salt and add ice. Strain the tequila mixture over the ice and garnish with a lime peel or jalapeño.
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