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El Crudandero From Xaman Mexico City

Xaman Mexico City

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.

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