El Crudandero From Xaman Mexico City

Name: El Crudandero From Xaman Mexico City
Yield: 10
Cuisine: American

Recipe: Anthony Zamora , Xaman , Mexico City

Photo: Dylan + Jeni

April 03, 2018

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.