Courtesy José Cárdenas, bartender, Ketsi, Four Seasons Resort Punta Mita, Mexico
Just northwest of Puerto Vallarta on Mexico’s Pacific coast, the Punta Mita peninsula is known for white-sand beaches, surf culture and snorkel-worthy marine life. In fact, undersea explorer Jacques Cousteau famously launched a movement to protect the nearby Marietas Islands back in the 1960s. Agave-based spirits like Tequila and mezcal are, of course, the thing to drink when in Mexico, and this cocktail is mixed accordingly: Mezcal is combined with plenty of fresh guava in a chili pepper-spiced glass rim.
This popular seasoning is a mix of ground dried red chili peppers, dehydrated lime juice and sea salt. In Mexico, a bit of Tajin is often sprinkled on fresh fruit for an extra citrusy zing.
- Tajin Seasoning, to rim glass (optional)
- Lime wedge, to rim glass (optional)
- 1 cup guava, diced
- 5 mint leaves
- 1½ ounces mezcal
- ½ ounce Aperol
- ½ ounce agave nectar
- 1 ounce lime juice
- Lime wheel, for garnish
If using, pour seasoning into shallow dish. Rub lime wedge around rim of mason jar or rocks glass to moisten, then roll outer edge of glass in powder to coat. Set aside.
Place guava and mint in cocktail shaker. Gently crush fruit with muddler or wooden spoon to extract juices. Add remaining ingredients and ice. Shake well, strain into glass over large piece of ice and garnish with lime wheel.