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(image: Olivia Romano) At new Chicago restaurant Fat Baby Tacos, mezcal stands in for tequila and fresh-squeezed grapefruit juice, with simple syrup and club soda forming the grapefruit-soda-like component. However, the real wild card is a spicy chile piquin glass rim–dried, pulverized hot pepper with a smoky-citrusy flavor.
Rim half of a rocks glass with chile piquin.
Add the mezcal, juices and syrup to a shaker with ice and shake.
Strain into the prepared glass over fresh ice.
Top up with the club soda.
Garnish with a grapefruit quarter wheel, cilantro sprig and jalapeño round.
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