Smoky brisket finds its soulmate in a smooth tequila-based cocktail from Richmond’s ZZQ.
Photo courtesy of ZZQ.
1 ½ ounces Hacienda de Chihuahua Sotol Plata tequila
½ ounce Green Chartreuse
¾ ounces pineapple gomme syrup
¾ ounces lime juice 1 spoon habanero tincture (or less to taste) 3 muddled
½-inch cucumber slices
Mix all ingredients, shake and serve over ice. Rim glass with mixture of chili and salt to taste. Garnish with a cucumber slice.
This recipe originally appeared in our April 2018 issue.
