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Tomar de los Muertes

Photo: Emma Janzen

tomar-de-los-muertos-vertical-crdt-emma-janzen

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

1 oz. mezcal (Ragan uses Alipus San Luis)
1 oz. blanco tequila
1 1/2 oz. tepache
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

Combine all ingredients in a shaker with ice and shake. Strain over fresh ice in a double rocks glass. Garnish.

Matt Ragan, Victor Tangos, Dallas

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