Humos Regiel

1 1⁄2 oz Mezcal
1⁄2 oz 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
Like/dislike
Format
From other users
  • Original was too sweet and too much chartruese. Friends fixed with small dial back on both. — ☆☆☆☆
  • Used muddled jalapeño, instead of infused — ☆☆☆
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2 Comments

Zachary Pearson's picture

Curated this somewhat: The

Submitted by on

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.