Preparation time
less than 30 mins
Cooking time
no cooking required
Serves
Serves 1

From Saturday Kitchen
Ingredients
- 50ml/2fl oz mezcal
- 25ml/¾fl oz lime juice
- 15ml/½fl oz agave syrup
- 15ml/½fl oz chili liqueur
- 15ml/½fl oz corn liqueur
- 10 basil leaves
- 5 coriander leaves
- tajin chilli salt, for the rim of the glass
- lime wedge, for the rim of the glass
- ice cubes
Method
Lightly dust a small plate with a handful of the chilli salt. Run a lime wedge around the rim of a tumbler. Press the rim of the glass into the salt to coat thoroughly.
Pour all of the ingredients into a cocktail shaker then muddle to break down the basil and coriander leaves. Add ice to the shaker and shake vigorously until it is frosty on the outside. Add ice to the tumbler, then strain in the cocktail.