Dr. Feel Good

About This Project

BY LEO ROBITSCHEK — NEW YORK CITY, NEW YORK

  • 1 ounce Del Maguey Minero Single Village Mezcal
  • 3⁄4 ounce fino sherry
  • 3⁄4 ounce avocado syrup (recipe below)
  • 1⁄2 ounce Suze Gentian Aperitif
  • 1⁄2 ounce freshly squeezed lemon juice
  • 1⁄4 ounce génépy liqueur
  • 1⁄4 ounce spicy agave syrup (recipe below)
  • 1 cucumber slice, for garnish
  • Aleppo chile, for rimming the glass
  • Salt, for rimming the glass

Combine all the ingredients, except the garnish and rimming ingredients, in a cocktail shaker, add ice, and shake. Strain into a double rocks glass that has been rimmed with Aleppo chile and salt. Garnish with the cucumber slice. 

AVOCADO SYRUP
Dissolve 2 cups sugar in 1 cup water in a large bowl. Combine with 2 cups of cubed avocado and 2 cups freshly squeezed lime juice and, using a hand blender, beat until very smooth. Pass through a chinois fine-mesh strainer. The syrup retains its color for 2 days when refrigerated.

SPICY AGAVE SYRUP
Dice, core, and seed 4 jalapeño peppers. Charge in an iSi Whip with 312 cups hot water according to the manufacturer’s instructions and let stand for 5 minutes. Pass through a chinois fine-mesh strainer and combine with 7 cups agave nectar. Store in the refrigerator for up to 2 days.

Category
Finding Mezcal
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