The Smoky Roja
Recipe courtesy of Martin Cabrera
Makes 1 cocktail
2 ½ oz. mezcal
1 oz. of prickly pear puree
1 oz. of St. Jermaine liqueur
1 oz. orange juice
1 oz. simple syrup
Preparation:
Coat the rim with lime and sal de gusano. Mix the mezcal, prickly pear puree, St. Jermaine, orange juice, and simple syrup. Chill in a cocktail shaker with ice shaking
vigorously. Pour over the glass.