El Crudandero From Xaman Mexico City
Photo: Dylan + Jeni
Mexican chile-lime salt adds a pop of spice to this tangy highball.
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.
Ingredients
- 1 1/2 oz. mezcal espadín (Xaman uses Siete Misterios)
- 1/4 oz. curaçao (Xaman uses Pierre Ferrand)
- 1/4 oz. Aperol
- 1/4 oz. agave syrup (1:1)
- 1/4 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
Preparation
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.