Humos Regiel

1 1⁄2 oz Mezcal
1⁄2 oz Herbal liqueur, Green Chartreuse (Jalapeno pepper infused - see note)
3⁄4 oz Lime juice
1 1⁄2 t Agave syrup
Instructions

Shake ice-filled rocks glass. Garnish with the lime wheel.

Notes

To make jalapeno-infused green Chartreuse, quarter one large jalapeno pepper and add all the pieces to a 750-ml bottle of green Chartreuse; let steep for 72 hours. (For a 375-ml bottle, use half a pepper.)

To make the agave syrup, combine 1 part water and 2 parts light agave nectar.

History

Reigel modified. less chartrues. less agave

Cocktail summary
Created by
Joel Teitelbaum, Harry Denton's Starlight Room
Year
2011
Is an
authentic recipe
Reference

http://articles.sfgate.com/2011-11-20/food/30424094_1_infusions-bartend…

Curator
Not yet rated
Average
3.5 stars
(3 ratings)
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From other users
  • Used muddled jalapeño, instead of infused — ★★★
  • Original was too sweet and too much chartruese. Friends fixed with small dial back on both. — ★★★★
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Comments

Curated this somewhat: The noters were duplicated - one set was removed. Added a note to the Chartreuse to reference the infusion. Updated attribution, and a link to the recipe. 

Thanks. By the way, works nicely even with un-infused Chartreuse.