This mezcocktail recipe has been created for the Mezcal Campante cocktail recipe contest in honor of National Mezcal Day on October 21. To see the full details of the contest and to submit your own cocktail recipe, visit the Mezcal Compante IG.
This is a delicious and fresh cocktail with a wonderful texture. The tuna (prickly pear) provides a great flavor of sweetness that blends well with the chile liquor and mezcal. When it’s prickly pear season make sure to get your hands on a bunch so you can make this recipe for yourself and your friends.
Ingredients
- 1 Tuna (prickly pear) muddled
- 2 oz of Mezcal Campante or mezcal of your choice
- 1 oz of Ancho Reyes Chile Poblano liquor (green)
- 3/4 oz of fresh lime juice
- 1 bar spoon of Agave syrup or simple syrup
- Sal de guzano (worm salt)
Instructions
Start with prepping your glass by salting the rim with a lime wedge and the sal de guzano. Set it aside and peel, chop and muddle the tuna (prickly pear). Add the mezcal, chile liquor, lime juice, and agave syrup to your shaker with a few ice cubes and shake until cold, for about 15 seconds. Strain your cocktail over ice into your prepped glass. Garnish with a lime wedge.