Latin / Iberian · serves 4 · about 30 minutes
From the Iberia kitchen — appetizers and snacks, built around what Gustavo keeps on the shelf.
Ingredients
- 2 oz Mezcal
- 3 oz Iberia Coconut Water
- 1 oz Fresh Lime Juice
- to taste ½ oz Triple Sec
- 2 slices San Marcos Jalapeños, plus extra for garnish
- to taste Ice cubes
- to taste Tajin or Salt for rim
- to taste Toasted coconut flakes
- to taste Dried Pineapple for Garnish
Method
- Rim a rocks glass with lime juice and dip into Tajin or salt. Fill with ice.
- In a shaker, muddle the San Marcos Jalapeño slices. Add mezcal, Iberia Coconut Water, lime juice, triple sec, and agave syrup. Fill with ice and shake for 15 seconds.
- Strain into the prepared glass. Garnish with a lime wheel, extra jalapeño
Recipe inspired by iberiafoods.com. Adapted for Mercado Iberia by Gustavo.