Peachy the Magazine September October 2015 | Page 79

FOOD + ENTERTAINING

DEVIL’S GARDEN

At first sip, lime juice and fresh mint
refresh the taste buds, but soon the smoky
and spicy undertones of chipotle-infused
mezcal creep over the palate. A touch of
Cynar, an unusual liqueur made from
artichokes, adds a veil of mystery.
Makes one cocktail

4–6 mint leaves
¾ ounce lime juice
¾ ounce agave nectar
½ ounce Cynar
½ ounce chipotle-infused mezcal
(see box for recipe)

CHIPOTLE-INFUSED MEZCAL

1½ ounces resposado tequila

1 dried chipotle pepper
1 cup mezcal

In an ice shaker, combine mint, lime
juice, agave, Cynar, mezcal and
tequila. Shake for 30 seconds, strain
into an iced coupe (short-stemmed
glass) and serve.
Recipe from Hotel Delmano via Saveur
Magazine. n

Toast one dried chipotle in a pan over
high heat until it begins to smoke slightly,
then remove from heat. Place the pepper
in a sealable jar, add mezcal, tightly cover
and let sit overnight. Remove the pepper
before using.

SEPTEMBER OCTOBER 2015

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