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Rizzo1 drink Shannon Ponche, Bartender, Leyenda in Brooklyn, N.Y. Photo credit: Emma Janzen |
| • | 1 1/2 oz. Ilegal Joven Mezcal | |
| • | 1 oz. Sangrita | |
| • | 3/4 oz. lime juice | |
| • | 1/2 oz. agave syrup | |
| • | Salt, sugar, and pequin chile mixture, for rim (2:1:1) | |
| For the Sangrita: | ||
| • | 1 container The Perfect Purée Mango Puree, thawed | |
| • | 9 oz. yellow bell pepper juice | |
| • | 2 oz. lime juice | |
| • | 4 oz. water | |
| • | 1 tsp. salt | |
| • | 1 tsp. ground pasilla chile | |
| • | 1 tsp. ground chile de arbol | |
| • | 1/2 tsp. ground white pepper | |
| Method for the Sangrita: | ||
| Prepare sangrita by combining all ingredients in a container and store in the fridge. | ||
| Method for the cocktail: | ||
| Mix rimmer ingredients together. Rim a highball glass with spice mixture. In an ice-filled cocktail shaker, combine mezcal, lime juice, agave and sangrita. Shake and strain into highball glass over fresh ice. Garnish with lime wheel. | ||