248 C A R M E L M A G A Z I N E • S U M M E R / F A L L 2 0 1 4
drink
Mezcalini
Haute Enchilada Cafe
7902 Moss Landing Road
Moss Landing • 831/633-5843
www.hauteenchilada.com
Photo:
Kelli
Uldall
P R E PA R AT I O N :
Salt the rim of a martini glass (Tajin
seasoning will work; Haute Enchilada
makes its own mixture, using a blend
of toasted chilies, sun-dried tomatoes
and sea salt). In a cocktail shaker with
ice, add mezcal, passion fruit puree,
lime juice and agave nectar. Shake
vigorously. Strain into glass. Add lime
wedge for garnish.
I N G R E D I E N T S :
• 2 oz. mezcal (Haute Enchilada
uses Benesin Tovala)
• 1 oz. passion fruit puree
• Splash fresh-squeezed lime juice
• Splash agave syrup
• Spiced salt for rim (such as Tajin)
In the Mexican state of Oaxaca, every village
makes its own mezcal: tequila's full-bodied, smoky
cousin made by fire-roasting the heart of agave
espadin. Kim Solano fell in love with this spirit
while on a trip there, and came home inspired to
use it in a cocktail at her Haute Enchilada Café
in Moss Landing. Pairing the fiery spirit with sweet
passion fruit balances the flavors nicely. Tradition
calls for a rim covered in sal de gusano, dried
worms mixed with chilies and salt. Solano leaves
out the dried worms, but the adventurous who
ask will be accommodated.
—Larry Harland
