Recipe by Taylor Kare of H Tasting Lounge, Vancouver.

INGREDIENTS

1.5 oz Derrumbes San Lois Potosi infused with corn tortilla (see note below)

1.5 oz Amaro Montenegro infused with charred poblanos (see note below)

METHOD

Combine in a mixing glass with ice. Strain into a chilled rocks glass with ice. Serves 1.

To make the tortilla-infused mezcal: Char 200 g corn tortillas with a kitchen torch or on a stove top and combine with 100  g corn silk and 750 mL Derrumbes mezcal. Rest at room temperature for 48 to 72 hours before straining out solids.

To make the poblano-infused amaro: Char 200 g of fresh poblano peppers with a kitchen torch or on a stove top until blistered. Remove seeds and chop into smaller pieces, then combine with 750 mL of Amaro Montenegro. Rest at room temperature for 48 hours before straining out solids.