The Offal Revival
Total utilization can be totally delicious.
Easy
10 MIN
The chorizo fat-washed mezcal has a smoky flavor that balances well with the sweet and spicy poblano liqueur.
Ingredients
SERVINGS: 1 Cocktail
For the chorizo fat-washed Mezcal
- 1 ounce fat drained from cooked chorizo
- 5 ounces Nobel Coyote Espadin Mezcal
For the Cocktail
- 1-½ ounces chorizo fat-washed Nobel Coyote Espadin Mezcal
- 1/4 ounce Ancho Reyes Poblano Liqueur
- 3/4 ounce sweet vermouth
- 1 ounce Campari
Instructions
To make chorizo fat-washed Nobel Coyote Espadin Mezcal: Combine ingredients and blend until fat is no longer separated. Pour into an airtight container and place in the refrigerator for a few days. Remove container from storage and strain any remaining fat out of the Mezcal with a cheesecloth.
Store in glass jar.
To make cocktail: Add all ingredients to mixing glass or metal shaker. Stir and strain over ice in highball glass. Garnish with orange peel.
Different Cuts of Meat
