Adiós Verano: The Veracruz

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Goodbye summer. It was fun and hot and over too quickly. Thanks. Ok it’s not really over, but soon!

For this cocktail we did something a little different and used the juicer to get the savory and sweet juice from the red bell pepper. We also threw in a couple of serrano peppers for heat.


1 oz Vodka
1/2 oz Mezcal
1 oz Red Pepper Juice*
1/3 oz Lime Juice
1/3 oz Simple Syrup
Shake all ingredients on ice. Stain into rocks or coupe glass. Garnish with basil sprig.

*Remove the white and seeds of the red bell pepper and extract juice with a juicer. You should get 2-3 ounces per pepper.

Notes: Are you tired of us using the vodka/mezcal combo? We can’t stop – it’s cheaper and you get a more subtle smokiness than using all mezcal. But if you like the smoke and roll in dough, by all means up the mezcal and nix the vodka.

P.S. it’s perfectly acceptable not to fill a glass all the way up. In fact, it’s classy and should denote the special-ness of the drink.

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