Slow Cheetah Cocktail
Recipe by Ema
March hasn’t quite come in like a lion, more like a…slow cheetah! Playfully named after a Red Hot Chili Peppers song (see ingredient list for a hint as to why!), Ema is sharing the recipe for its Slow Cheetah, a spicy pineapple mezcal margarita perfect for easy sipping as we slowly but surely spring into longer and sunnier days ahead.
Slow Cheetah Cocktail
Put a little spring in your sip
Yield: 1 cocktail
Ingredients:
FOR SLOW CHEETAH COCKTAIL
3 ⁄4 oz. lime juice
1 oz. pineapple juice
3 ⁄4 oz. agave syrup
1.5 oz. Fresno-cilantro mezcal (see ingredients and method below)
1 pineapple wedge
1 cilantro bouquet
FOR FRESNO-CILANTRO MEZCAL
1 Fresno chili, halved
1 cilantro bouquet
1 1.75-liter bottle mezcal (of choice)
Method:
FOR FRESNO-CILANTRO MEZCAL
1. Add Fresno chili halves and a small handful of cilantro leaves to the handle of mezcal.
2. Refrigerate overnight to infuse ingredients into mezcal. Keep sealed and refrigerated until ready to use.
FOR SLOW CHEETAH COCKTAIL
1. Add a handful of ice to a cocktail shaker, then add lime juice, pineapple juice, agave syrup and Fresno-cilantro mezcal.
2. Shake for about 10 seconds or until the mixture is cold.
3. Pour without straining into a double old fashioned glass.
4. Garnish with a fresh pineapple wedge and small bouquet of cilantro leaves.
