This cocktail was created by Los Angeles Julian Cox for the restaurant Rivera. It was at this bar that Cox made a name for himself going on to become nationally recognized. Presently he’s taken over the bar program for all MGM properties
Barbacoa
Ingredients
- 2 oz Mezcal
- .5 oz Ginger Syrup
- .5 oz Lemon Juice
- .75 oz Agave
- 1/8 tsp Chipotle Puree
- 3 pcs Lime Wedges
- 3 pcs Bell Pepper red, medium
- 1 pc Fresno Chile small
Garnish
Instructions
- Add all ingredients to a tin and muddle.
- Then shake.
- Pour straight into a rocks glass
- Add Pebble ice
- Garnish with a Beef Jerky Garnish.
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A total of 1.25 oz of agave/ginger seems pretty sweet? Saveur published the recipe as .25 of each. Have you tried it that way?