The Great Calabaza
- Yield:serves 2
- Active time:5 minutes
- Total time:5 minutes
[Photographs: Autumn Giles]
Rich, smoky mezcal provides the base for this autumnal riff on a margarita.
Note: I followed this recipe for pumpkin butter, but you could also use something store-bought and adjust for sweetness as needed.
About the Author: Autumn Giles is a writer in Queens, NY. You can see her work on Autumn Makes & Does, listen to her talk on the Alphabet Soup Podcast, and talk at her on twitter.
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Ingredients
- For the Five Spice Salt:
- 1 teaspoon five spice powder
- 2 tablespoons kosher salt
- For the Cocktail:
- 3 ounces mezcal joven, such as Sombra
- 3 ounces freshly squeezed orange juice, from 2 to 3 oranges
- 4 tablespoons pumpkin butter (see Notes)
- 1/2 ounce lime juice, from one lime
Directions
-
1.
For the Five Spice Salt: Mix together five spice powder and salt. Store in a small jar until ready to use.
-
2.
For the Cocktail: Moisten the rim of two rocks glasses with lime juice, rim with five spice salt, and set aside. Fill a cocktail shaker with ice. Add the mezcal, orange juice, pumpkin butter, and lime juice. Shake until well-chilled, about 20 seconds. Add fresh ice to prepared glasses and strain cocktail into glasses.