El Pelonchas

Cuchillo’s El Pelonchas. Dan Toulgoet photo

• 0.75 oz. Sombra Mezcal
• 0.75 oz. Jameson’s Irish Whisky
• 0.75 oz. Ginger Agave Syrup*
• 0.75 oz. fresh squeezed lemon juice

Combine all ingredients into a shaker and shake vigorously over ice. Good music recommended for rhythm. Strain contents into a double rocks glass chalk full of fresh ice and garnish with a dehydrated lemon wheel.

*Ginger Agave Syrup:
Blend 650ml of agave nectar with 200ml of water and a generous handful of chopped fresh ginger. Pour the mix into a pot. Bring to a boil and then let simmer for 10-15 minutes. Let cool. Use a fine strainer and strain out all the remaining ginger pulp.

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