Inspired by my first experiment, I turned my attention to a spirit with a reputation for being smoky and pairing well with the foods of summer: mezcal. Although the mezcal itself adds plenty of smoky flavor, I still wanted to add the element of fire. I love the way grilled limes taste and adore the caramel-like almost brûléed quality of coconut palm sugar. The result was an especially refreshing summer drink with a deep, authentic smokiness.
Ingredients
- 2 ounces mezcal
- 2 small chunks coconut palm sugar (available at Super Cao Nguyen)
- 2 lime wedges
- propane torch
Preparation
On a cookie sheet, carefully torch palm sugar and limes until the sugar begins to bubble and the limes begin to blacken with bubbling juices. Add to a shaker along with the mezcal, and muddle until the sugar is incorporated and the limes are juiced. Add ice to the shaker and shake vigorously. Strain into a small ice-filled glass and garnish with cherries and a slice of lime.
