2 oz Tequila
1 oz Mezcal
3⁄4 oz Campari
3⁄4 oz Bigallet China-China
1⁄2 oz Lime juice
1⁄4 oz Jalapeño Syrup
Instructions

Stir, strain, rocks, garnish

Notes

The first version of this drink used a chile syrup made with habaneros. It might work with other kinds of peppers if one wanted it MORE hot or LESS hot also.

History

A smoky hot riff on the Oystercatcher

Cocktail summary
Posted by rafepo on 5/21/2015
Created by
Rafe Posey
Year
2015
Is an
altered recipe
Curator
Not yet rated
Average
4 stars
(2 ratings)
YieldsDrink
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