Hot Sauce | Bebida y Picante

Bebida y Picante
Illustration by Ryan McAmis

Courtesy Casey Robison, beverage director, Heavy Restaurant Group, Seattle

Here’s one more use for a packet of Cholula  hot sauce: to accent a bright green sip from Casey Robison, beverage director of Heavy Restaurant Group in Seattle.

“Being a big fan of Cholula hot sauce, and a big fan of mezcal, I figured they would go well together,” says Robison. “The cilantro, citrus and cucumber balance out the heat and viscosity of the hot sauce nicely. It’s perfect for a warm summer day.”

  • 3 slices cucumber
  • 2 small cilantro sprigs
  • ¼ ounce agave syrup (one part water, one part agave nectar)
  • 1½ ounces Nuestra Soledad Mezcal
  • ½ ounce lemon juice
  • ¼ ounce Cholula hot sauce
  • Cilantro sprig (for garnish)

Muddle cucumber and cilantro sprigs in a cocktail shaker. Add remaining ingredients to shaker and fill with ice. Shake, and fine-strain into a chilled coupe glass. Garnish with a small cilantro sprig.

Published on July 1, 2016