Ingredients
1
1 servings
- •1 cup water
- •1 cup granulated sugar
- •1 jalapeño, quartered lengthwise, seeds and ribs removed for a milder syrup
- •2 tablespoons coarse salt
- •2 tablespoons ground chile powder
- •1 wedge lime
- •3 fl oz grapefruit juice
- •2 fl oz mezcal
- •1 oz campari
Instructions
- In a small saucepan over medium heat, whisk together water and sugar. Bring to a gentle simmer, just until the sugar dissolves completely.
- Remove the pot from the heat, add the jalapeño, and cover the pot. Let infuse for at least 1 hour, or overnight in the refrigerator.
- Pour the syrup through a fine-mesh strainer into an airtight container. Store in the refrigerator for up to 3 months.
- On a small plate, mix together the salt and chile powder.
- Run the lime wedge around the rim of a rocks glass. Dip the rim in the salt mixture. Fill with ice and set aside.
- In a cocktail shaker filled with ice, combine the grapefruit juice, mezcal, Campari, and 1 ounce jalapeño simple syrup. Shake vigorously for 20 seconds.
- Strain into the salt-rimmed glass.
- Enjoy!
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