Tajín, a type of chile-lime salt beloved in Mexico, adds a citrusy, spicy pop to this tangy highball. The name of the recipe is a play off of the Spanish words cruda (hangover) and curandero (healer). “It’s the healer of the hangover,” says Anthony Zamora of Xaman in Mexico City.
1½ oz. mezcal espadín (Xaman uses Siete Misterios)
¼ oz. curaçao (Xaman uses Pierre Ferrand)
¼ oz. Aperol
¼ oz. agave syrup (1:1)
¼ oz. fresh lime juice
5-10 leaves fresh cilantro
3 dashes Tajín powder
Chilled tonic water
Tools: muddler, barspoon
Glass: Collins or wide tumbler
Garnish: orange slice sprinkled with Tajín powder
Combine the cilantro leaves, Tajín, agave syrup and lime juice in a glass and muddle gently. Add ice, mezcal, curaçao and Aperol and stir to combine. Top with chilled tonic water and garnish.
Anthony Zamora, Xaman, Mexico City
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