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.
- 2 oz Del Maguey Vida mezcal
- 3 oz Fresh grapefruit juice
- 1/4 oz Fresh lime juice
- 1/2 oz Simple syrup
- 2 oz Club soda
- Garnish: Chile piquin rim
- Garnish: Grapefruit quarter wheel
- Garnish: Cilantro sprig
- Garnish: Jalapeño round
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.