Tomar de los Muertes
RECIPE: Matt Ragan, Victor Tangos, Dallas
(This restaurant has permanently closed.)
Photo: Emma Janzen
A slightly smoky, agave-fueled treat.
The tepache at Victor Tangos in Dallas is made in house and mixed into a variety of cocktails, like this bright, slightly smoky, agave-fueled treat.
Ingredients
- 1 1/2 oz. tepache
- 1 oz. mezcal (Ragan uses Alipus San Luis)
- 1 oz. blanco tequila
- 1/2 oz. fresh lemon juice
- 1/2 oz. agave syrup (1:1 agave to hot water)
- Tools:shaker, strainer
- Glass:double rocks
- Garnish:pineapple leaves
Preparation
Combine all ingredients in a shaker with ice and shake. Strain over fresh ice in a double rocks glass. Garnish.