Just because it’s a vegetable-based cocktail it doesn’t have to be a Bloody Mary. This Gusano’s Delight is made with avocado and it is that base that gives the cocktail a smooth texture and a very earthy and pleasant flavor. With mezcal being the base spirit you’re in for a smoky experience which is then nicely complemented by the spicy Ancho Reyes liqueur.
Recipe by Craig Schoettler & Marshall Altier
2 oz mezcal
0,5 oz Ancho Reyes chile liqueur
1,5 oz avocado-cilantro purée
1 oz lime juice
0,75 oz agave nectar
2 dashes saline solution
Vigorously shake all ingredients with fresh ice and strain into a coupe rimmed with a dark salt. (Make the avocado-cilantro purée by blending 1 cup of chopped avocado, 0,5 oz of fresh lime juice, and ⅛ to ¼ cup cilantro leaves (to taste) until puréed. Store refrigerated for up to one week).