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)
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
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.
Similar cocktails
  • Pearl of Puebla — Mezcal, Herbal liqueur, Pastis, Lime juice, Agave syrup, Oregano
  • La Otra Palabra — Mezcal, Herbal liqueur, Lime juice, Agave syrup, Maraschino cherry
  • The Olivia — Mezcal, Ginger liqueur, Lime juice, Honey syrup, Cucumber
  • Mezcal Margarita — Mezcal, Triple sec, Lime juice, Agave syrup
  • Down and Out — Mezcal, Lemon juice, Agave syrup, Ginger
  • Dragon Punch — Mezcal, Herbal liqueur, Lime juice, Orgeat, Hot sauce
  • Maguey Sour — Mezcal, Bénédictine, Lemon juice, Orgeat, Egg white, Orange peel, Nutmeg
  • The Misfit — Mezcal, Pear eau de vie, Allspice Dram, Lime juice, Honey syrup
  • Mezcal Smoked Tea Sour — Mezcal, Lemon juice, Simple syrup, Egg white
  • White Dahlia — Mezcal, Grapefruit liqueur, Aromatized wine, Bitters, Lime juice
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.