Servings: 1 cocktail / Ready in: 5 mins
Ingredients
- 1 oz mezcal silver
- 1 oz chamoy
- 1 oz tamarind concentrate (found at vietnamese/thai section)
- 1 cucumber, peeled and seeded, cut into 1/4- by 2-inch strips
- Sal de gusano or powdered piquín pepper for garnish
- Ice to taste
Directions
- Place sal de gusano or powdered piquin pepper in a shallow dish. Moisten the rim of a rocks glass with a dampened paper towel, then dip in powder. Set aside
- Pour mezcal, chamoy and tamarind into mixing glass with ice cubes. Stir well. Strain in rocks glass. Garnish with one cucumber strip and a pinch of powdered piquin pepper. Salud!
