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.