The Barracuda

Name: The Barracuda
Yield: Makes 2 cocktails
Cuisine: Mexican
Ingredients: ½ ounce (15 ml) agave nectar; 1 ounce (30 ml) lime juice; 4 basil leaves, plus 2 small sprigs, to garnish; 1½ ounces (40 ml) Ancho Reyes Verde; 4 ounces (120 ml) joven mezcal; Guajillo Chile Salt or Tajín, spread out on a small plate; Lime wedges, to coat rims and garnish; Pulp from 2 ripe passion fruits, about 4 ounces (120 ml)

Preparation info

Makes
2
cocktails

Difficulty
Easy

Appears in

Getaway

By Renee Erickson

Published 2021

About

Ancho Reyes Verde is a liqueur made with green poblano chiles that adds sweetness and savoriness to a cocktail—it’s a dynamite partner to passion fruit, like the ones that grow in the courtyard of Dano’s bar, Barracuda Cantina.

Ingredients

Lime wedges, to coat rims and garnish
Guajillo Chile Salt or Tajín, spread out on a small plate
4 ounces (120

Americas
Mexico
Baja California
Summer
Drinks
Vegan
Gluten-free

Method

Moisten the rims of two cocktail glasses with a lime wedge. Dip the rims into the guajillo chile salt to coat. Fill each glass halfway with ice.

In a cocktail shaker, combine the mezcal, liqueur, basil, lime juice, agave nectar, and passion fruit. Add ice and shake vigorously. Strain through a fine-mesh strainer and divide the cocktail between the two glasses. Garnish each with a basil