Cocktail & Other Recipes By Spirit Tequila & Mezcal Cocktails

Smoke Follows Beauty

Smoke Follows Beauty cocktail
Image:

Liquor.com / Tim Nusog

The Spicy Margarita has become a perennial favorite, and fans of its creeping spice might just find a new cocktail to love with this cooling mezcal variation from Ricky Agustin, a veteran of New York City’s Pegu Club. Agustin, who now runs Seattle’s Mountaineering Club, based the Smoke Follows Beauty on the Poquito Picante, a cocktail invented by Artemio Vasquez at his old stomping grounds. Both drinks rely on a muddled base of cucumber and cilantro and—as their names imply—both pack the heat. 

While the original leaned on lemon juice, simple syrup, and gin, Agustin’s version takes cues from the ubiquitous Spicy Margarita, employing lime juice and doubling up on agave with mezcal and agave syrup. 

One key variation is Agustin’s use of serrano peppers, which are up to five times hotter than jalapeños, their cousins that are often used in the Spicy Marg. But serranos don’t necessarily make for a throat-scorching drink. Instead of muddling the peppers or infusing the base spirit, Agustin opts to infuse triple sec. The liqueur’s sugars encapsulate the capsaicin in the peppers, he says, tempering the heat. You can make the triple sec to your tastes: While Agustin’s sweet heat spot is 90 minutes, yours might be different—you might even consider separating batches for more heat-sensitive guests. 

The drink also has plenty of cooling elements to balance the spiciness, including muddled cucumber and cilantro. And a chilled jicama slice seasoned with sal de gusano, or worm salt, serves as Agustin’s “get-out-of-jail free” card: A bite will help cool any residual burn.

Ingredients

  • 3 slices cucumber

  • 2 stalks cilantro

  • 2 ounces Ilegal mezcal joven

  • 3/4 ounce serrano-infused triple sec*

  • 3/4 ounce lime juice

  • 1/4 ounce agave syrup

  • Garnish: jicama slice, chilled and seasoned with sal de gusano

Steps

  1. In a shaker, muddle the cucumber and cilantro.

  2. Add the mezcal, infused triple sec, lime juice, agave syrup, and ice, and shake until well-chilled.

  3. Double-strain into a Nick & Nora glass.

  4. Garnish with a chilled slice of jicama seasoned with sal de gusano.

*Serrano-infused triple sec: Chop and freeze 100 grams of serrano peppers overnight in an inert container. When ready to infuse, pour in 1 liter of triple sec and allow to infuse at room temperature. Taste every 20 minutes or so, stopping when the heat is where you want it. Agustin notes that his sweet spot is somewhere around 90 minutes.