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Gusano

Gusano’s Delight From Mama Rabbit

RECIPE: Craig Schoettler and Marshall Altier, Mama Rabbit, Las Vegas

Photo: John Valls

February 24, 2020

Gusano

Fresh avocado and cilantro meet mezcal and chile liqueur.

A fresh, verdant purée of avocado and cilantro highlights the earthy qualities of mezcal, while a splash of Ancho Reyes adds a little kick to this cocktail from Mama Rabbit in Las Vegas.

Ingredients

2 oz. espadín mezcal
1/2 oz. Ancho Reyes Chile Liqueur
1 1/2 oz. avocado-cilantro purée
1 oz. fresh lime juice
3/4 oz. agave nectar
2 dashes saline solution (1 part salt to 5 parts water)

Tools:shaker, strainer
Glass:coupe
Garnish:sal de gusano, cilantro sprig

Preparation

Vigorously shake all of ingredients with ice, then strain into a glass rimmed with sal de gusano, and garnish with a sprig of cilantro.

Avocado-Cilantro PuréeIn a blender, combine 1 cup of chopped avocado, 1/2 oz. of fresh lime juice, and 1/8 to 1/4 cup cilantro leaves (to taste), and blend until puréed. Store refrigerated for up to one week.

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