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This clever bell pepper-based mezcal cocktail comes from top Los Angeles restaurant Picca.
Ingredients
- 2 oz El Silencio Mezcal
- 3/4 oz Lemon juice
- 1/2 oz Bell pepper puree
- 1/2 oz Agave nectar
- 1 pinch Cilantro
- Carrot-Habanero
- Garnish: 1 Carrot top
Steps
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Add the mezcal, lemon juice, bell pepper puree, agave nectar and cilantro to a shaker and fill with ice.
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Shake, and strain into a highball glass filled with fresh ice.
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Top with Carrot-Habanero.