Hot Sauce | 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
About the Author
Anna Archibald

Archibald has been writing about spirits and cocktails since 2012. She worked behind the stick in Colorado and New York after graduating with a Journalism degree from the University of Kansas in 2010. Her handiwork has appeared in, SHAPE, and more. Archibald also edits the blog for New Women New Yorkers, a non-profit devoted to helping women immigrants.

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