Cuarenta Puertas Mexcal & Tequila Cocktail

This cocktail is far more savory than the traditional Margarita. Mezcal adds a smoky element, and the mole-infused tequila brings notes of capsicum and spices to the forefront.

Recipe adapted from Bobby Heugel, Anvil Bar & Refuge, Houston, TX

Cuarenta Puertas
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Make Cuarenta Puertas from Bobby Heugel of Anvil Bar & Refuge, Houston, TX
Servings
1
cocktail
Ingredients
  • Mole-Infused Tequila
  • ¾ ounce dried ancho chiles (about 1 chile), stem removed
  • ⅓ ounce dried guajillo chiles (about 3 chiles), stems removed
  • ⅓ ounce cascabel chiles (about 3 chiles), stems removed
  • 1 cinnamon stick
  • 4 whole cloves
  • ¼ teaspoon ground cumin
  • One 750-ml bottle Siete Leguas Reposado Tequila
  • Mole Lime Wedge
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon cocoa powder
  • ½ teaspoon cumin
  • ¼ teaspoon ground cinnamon
  • Pinch of ground cloves
  • 1 lime wedge
  • Cocktail
  • Ice
  • ½ ounce Del Maguey Chichicapa Mezcal
  • ¾ ounce fresh lime juice
  • ½ ounce fresh grapefruit juice
  • ½ ounce Yellow Chartreuse
  • ¼ ounce Fernet Branca
  • 3 dashes Angostura bitters
  • 3 thyme sprigs
Directions
  1. Make the mole-infused tequila: In a spice grinder or coffee mill, finely grind the ancho, guajillo and cascabel chiles. Add the ground chiles, cinnamon stick, cloves and cumin to the tequila, cap and let sit for 36 hours. Strain through a coffee filter and return to the bottle.
  2. Make the mole lime wedge: Mix the cayenne, cocoa powder, cumin, cinnamon and cloves on a plate and dredge one side of the lime wedge in the mixture. Set aside.
  3. Fill a cocktail shaker with ice and add 1½ ounces of the infused tequila, the mezcal, lime juice, grapefruit juice, Chartreuse, Fernet Branca and bitters. Cover and shake well. Strain into a coupe glass, garnish with the prepared lime wedge and the thyme sprigs and serve.
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