Mezcal is often referred to as tequila's smokier cousin... though, to be entirely correct, we should refer to mezcal as the mother spirit to tequila.
With a wide range in smoke levels it's your choice which mezcal is most pleasing to your palette; certainly the tang provided by the Serrano-and-Habanero pepper infusion (a quick heat that dissipates over time) can stand up to almost any smoke level you choose.
Balance is brought to the smoke and heat by agave nectar and a sugar rim mixed with traditional Mexican Tajin seasoning made from dehydrated limes and chiles.
This recipe also makes use of one of my favorite tricks to improve any margarita. Substituting Minneapolis-made Tattersall Orange Cream for the Cointreau (or triple sec) found in most margaritas will give an immediate an noticeable upgrade in taste; plus, you'll be supporting the local distillery scene.
- 2 oz Pepper-Infused Kimo Sabe Joven Mezcal *
- 1 oz Tattersall Orange Crema
- ½ oz Agave Nectar
- 2 oz Sour Mix
- 1 Serrano pepper
- 1 Jalapeno pepper
- 1 Habanero pepper
- Tajin Lime Salt
- Granulated Sugar
* Infuse bottle of mezcal with 1 sliced Habanero and 1 sliced Serrano. Let rest overnight; peppers may stay in spirit if desired.
In a shaker with ice combine infused mezcal, orange liqueur, agave nectar, and sour mix. Combine and mix equal parts tajin and sugar on a small plate. Rim a martini glass with the salt/sugar combo. Shake spirit mixture, and strain into glass. Add small slice jalapeno as garnish.
Baja Haus serves So-Cal style coastal food in a laid-back beach atmosphere from near the shore of Lake Minnetonka. Fresh seafood is flown in daily, and the Mexican-inspired cocktails are made with only the freshest ingredients.