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Purista Margarita RecipeMakes 2 cocktails

Chile Salt & Agave Syrup

• 1/2 cup Himalayan salt
• 2 teaspoons chipotle powder
• 2/3 cup agave nectar
• 1/3 cup boiling water

Cocktails

• 4 ounces blanco tequila or mezcal
• 4 dashes orange bitters
• 2 ounces fresh lime juice
• 3/4 ounce agave syrup
• Chile salt
• Lime peel or jalapeño slice, for the rim

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. 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.

Oaxacan Cup Recipe

Makes 2 cocktails

Cocktails

• 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 above)
• 1 cup ice cubes
• Chile salt (see above)
• 1 splash soda water

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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Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/