Servings: 1
Ingredients
- 2 oz mezcal
- 0.5 oz saffron-infused simple syrup
- 0.75 oz lime juice
- 0.25 oz orange liqueur optional
- Aleppo pepper and Urfa biber salt blend for rimming
- Lime wedge or dried chili for garnish
Instructions
- Mix equal parts Aleppo pepper and Urfa biber salt on a small plate. Moisten the rim of a rocks glass with lime juice and dip it into the spice blend to coat.
- In a cocktail shaker, add mezcal, saffron-infused simple syrup, lime juice, and orange liqueur (if using).
- Fill the shaker with ice and shake vigorously for about 15-20 seconds.
- Strain the mixture into the prepared rocks glass over fresh ice.
- Optional—add a lime wedge or a dried chili for an extra touch of spice and visual flair.
Notes
Pro Tips
- To make saffron-infused simple syrup: Combine 1 cup water, 1 cup sugar, and a pinch of saffron threads. Heat gently until the sugar dissolves, then let the saffron steep as the syrup cools.
- For a milder heat, adjust the Aleppo pepper and Urfa biber ratio to your preference.
- To amplify the cocktail’s aroma, torch the garnish (like a dried chili) briefly before serving.
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