Ingredients (Serves 4):
For the Syrup:
1/3 cup raw sugar
1/3 cup water
Pinch of salt
For the Purée:
1½ fresh jalapeños, chopped
Small handful of fresh mint leaves
4 whole limes, peeled or halved
Pinch of sugar and salt
For the Cocktail:
1/3 cup Bonded Roots mezcal
80 ml dry vermouth (about 2.75 oz)
1/4 cup jalapeño-mint purée
1/4 cup simple syrup (from above)
Club soda (to top)
Ice
Tajín and fresh chili (for garnish)
Instructions:
Make the syrup: Combine raw sugar, water, and salt in a saucepan. Heat until dissolved, then cool.
Make the purée: Blend jalapeños, mint, lime, sugar, and salt in a blender or with a mortar and pestle until smooth.
Build the cocktail: In a pitcher, combine mezcal, vermouth, syrup, and purée. Let sit for a few minutes to concentrate.
Serve: Shake over ice, then pour into glasses filled with fresh ice. Top with a splash of club soda.
Garnish: Rim with Tajín, and add a chili slice or mint sprig.