The City Magazine Since 1975

The Bells of Jalisco

May 2015
Rate This Recipe: 

(Serves 1)
2 oz. reposado tequila
1/2 oz. freshly squeezed lime juice
1/2 oz. jalapeño honey
1/4 oz. mezcal, such as Sombra
Cayenne pepper-pickled green bean, such as Rick’s Picks, for garnish

Jalapeno Honey
(Yields approx. 8 ounces)
4-5 jalapeños, sliced into 1/4-inch slices
8 oz. honey
2 oz. tequila


Add tequila, lime juice, and honey to an ice-filled shaker. Add mezcal to cocktail glass, fill with ice, then add four to five ounces of water. Set aside. Shake tequila mixture, then pour mezcal and ice out of glass. Strain tequila mixture into glass. Garnish with pickled green bean.

For the Jalapeno Honey:
Muddle or smash jalapeños, then combine in a medium bowl with honey and tequila. Store covered in refrigerator for two to three days, then pour mixture through a fine strainer into a bottle or jar with lid. Store any leftover honey in refrigerator.