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Tomar de los Muertes

RECIPE: Matt Ragan, Victor Tangos, Dallas
(This restaurant has permanently closed.)

Photo: Emma Janzen

August 26, 2015

tomar-de-los-muertos-vertical-crdt-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.

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