Try our classic formula or put a twist on Mexico’s tastiest cocktail.
1½ parts CORZO Reposado
1 tablespoon red pepper jelly
½ part Agave Nectar
1 part fresh lime juice
Unsweetened chocolate powder mixed with ancho chili powder; 2 parts chocolate powder to 1 part chili powder to dust the rim of the glass.
1. Prepare the rim of the glass with a dusting of the chocolate-chili mixture by wetting the rim with an orange slice.
2. Fill the glass with cracked ice.
3. Assemble the ingredients in the glass half of a Boston shaker, and shake very well with ice.
4. Strain into the prepared glass. Serve immediately.
Recipe developer Dale Degroff (reprinted with permission)