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East LA Sunset1 drink Jose Sanchez of The Black Orchid Lounge |
| • | 1 1/2 oz. Rey Campero Espadin Mezcal |
| • | 1 1/2 oz. The Perfect Purée Apricot Puree, thawed |
| • | 1 bar spoon of lemon juice |
| • | 1 bar spoon of agave syrup |
| • | 5 basil leaves |
| • | 3/4 of an inch of jalapeno (remove seeds) |
| Method: | |
| Cut approximately 3/4 of an inch of jalapeno removing the seeds and keeping only the flesh. Put in shaker tin and add 1 1/2 oz. of The Perfect Puree Apricot Puree into tin with jalapeno. Muddle jalapeno. Add basil leaves and press with muddler just enough to not tear apart the basil. Then add Rey Campero Espadin Mezcal, lemon juice and agave syrup. Shake for approximately 15 seconds. Then fine strain into a coupette glass. Garnish with jalapeno swirl as seen in picture. | |