Ingredients
- 0.5oz Mezcal
- 1oz Reposado tequila
- 0.75oz roasted pumpkin ancho syrup
- 1oz lime juice
Pumpkin Ancho syrup:
- 250 g roasted pumpkin purée
- 200 g agave syrup
- 150 g water
- 2 dried ancho chile, deseeded
- 2 g salt
Directions
- Shake with ice and strain over fresh ice.
- Garnish with smoked salt and toasted pumpkin seed powder on half the rim.
For the Pumpkin Ancho syrup:
- Toast ancho briefly and steep in hot water for 15 minutes.
- Remove chile, combine infused water with remaining ingredients, blend and fine strain.