Maritza Rocha-Alvarez designed this drink for her boyfriend, who enjoys cooling off in summer by drinking copitas full of mezcal along with Modelo Especial Micheladas prepped with lime, salt and hot sauce. More of a gin fan herself, Rocha-Alvarez combines the flavor profile into a cocktail they can both enjoy. The Ancho Reyes plays along with the black pepper notes of the Plymouth Gin, while Tabasco sauce helps bind and brighten the acidity in the lemon juice and botanicals.
- Rinse of mezcal
- 1 1/2 parts Plymouth Gin
- 3/4 part lemon juice
- 1/2 part Ancho Reyes Ancho Chile Liqueur
- 1/4 part simple syrup (1:1, sugar:water)
- 2 dashes Tabasco
Garnish: Dehydrated Lemon Wheel with Tabasco (See Editor's Note)
- Rinse a coupe with mezcal and discard the excess.
- Combine the gin, lemon juice, chile liqueur, simple syrup, and Tabasco in a cocktail shaker filled with ice and shake vigorously.
- Double-strain into the coupe and garnish with the dehydrated lemon wheel.
Dehydrated Lemon Wheel with Tabasco
2-4 dashes of Tabasco Sauce
Preheat the oven to 150°F (65°C), or as low as your oven will go, and line a baking sheet with parchment. Slice the lemon into 1⁄8-inch (3-mm) thick wheels and discard the seeds. Set the lemon slices on the baking sheet and cover liberally with Tabasco. Bake for at least 3 hours, turning once, until the lemons are fully dried. Let crisp at room temperature for a day. Store in an airtight container at room temperature.