Cocktail Party

Oaxacan Cup From Gracias Madre

August 18, 2022
0 Ratings
Photo by Gracias Madre
  • Prep time 10 minutes
  • 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

What You'll Need
  • Cocktail
  • 4 ounces mezcal
  • 1 lime, sliced into wedges
  • 12-16 slices of Persian cucumber (about two cucumbers)
  • 4-6 slices of jalepeño (about 1 chile)
  • 1 1/2 ounces agave syrup (see below)
  • 1 cup ice cubes
  • Chile salt (see below)
  • 1 splash soda water
  • Agave Syrup & Chile Salt
  • 2/3 cup agave nectar
  • 1/3 cup boiling water
  • 2 teaspoons chipotle powder
  • 1/2 cup Himalayan salt
  1. Make the chile salt: In a small jar, add the salt and chipotle powder. Store covered for up to 1 month.
  2. 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.
  3. Muddle cucumbers, lime wedges and jalapeños in a shaker tin. Add agave syrup, mezcal, and ice cubes, and roughly shake.
  4. Add a splash of soda water, then pour contents of shaker tin into two glasses.
  5. Garnish with cucumber wheel and sprinkle of chile salt.

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