It’s a little smoky, a little spicy, and a little sweet. The perfect complement for any taco night!
Total Time
10min
0.0
0 Ratings
Author: By Gabriella
Servings:
1
Ingredients
•
1
Lime
, juiced
•
1
fl oz
Maraschino Liqueur
•
0.8
fl oz
White Mezcal
•
as needed
Ancho Chili Powder
•
3
Tbsp
Honey
•
3
Tbsp
Hot
Water
•
3
Luxardo Cherries
Cooking Instructions
1.
Make your ancho chile honey by adding the Ancho Chili Powder (as needed), Honey (3 Tbsp), and Water (3 Tbsp) to a sealable glass jar and shaking until combined.
2.
Add 1 oz of juice of a Lime (1), White Mezcal (0.8 fl oz), Maraschino Liqueur (1 fl oz), and ancho chile honey. Add ice and shake until chilled, about 20-30 seconds.
3.
Strain into rocks or highball glass. Add ice and garnish with Luxardo Cherries (3). Enjoy!
Author's Notes
I also used a jalapeño salt on the rim, but that’s totally optional. Try just using a grainy sea salt like Maldon with a little lime juice to help it stick. It makes a huge difference in flavor if you’re looking to salt it up.
Nutrition Per Serving
CALORIES
313
FAT
0.2 g
PROTEIN
0.5 g
CARBS
73.4 g
You're one smart cookie! 🍪
In order to enhance your experience, SideChef uses cookies. By clicking “ACCEPT” you agree to the storing of cookies on your device. You can withdraw your consent at any time by visiting our
Cookie Policy
on our website.
Accept
Reject
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.
