El padron
- Preparation and cooking time
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 40ml La Medida Espadin mezcal
- 10ml Ancho Reyes verde liqueur
- 25ml padron pepper agave syrup(see below)
- 25ml lime juice
- rock salt, to taste
- ice
For the padron pepper agave syrup
- 100ml agave syrup
- 6 padron peppersstems removed and deseeded
To garnish
- padron pepper and lime slice
Nutrition: per serving
- kcal161
- fat0.1g
- saturates0g
- carbs12g
- sugars11g
- fibre0.1g
- protein0.3g
- salt0.5g
Method
step 1
First, make the padron pepper agave syrup. Tip the agave syrup, 50ml water and the peppers into a blender and blitz until well-combined. Strain.
step 2
Put the mezcal, liqueur, 25ml of the padron pepper agave syrup, the lime juice and a pinch of rock salt into a cocktail shaker and top up with ice. Shake until combined. Strain the cocktail into a rocks or tumbler glass filled with ice, then garnish with a padron pepper and slice of lime.
