Nature Boy

Adapted by StarChefs.com
February 2015
Yield: 1 cocktail

INGREDIENTS:

Pepita Salt
pepitas
salt
pepper
Ground chile de arbol
olive oil
To Assemble and Serve
1 ounce lime juice
1 ounce yellow bell pepper juice
1 ounce agave nectar
1 ounce Suze
1 ounce chile de arbol-infused Del Vida mezcal

METHOD:

Pepita Salt

Season pepitas with salt, pepper, ground chile de arbol and olive oil. Toast in a low-temperature oven. Cool to room temperature and pulse in a food processor. In a bowl, combine pepitas with salt in a 3:1 ratio.

To Assemble and Serve

In a shaker filled with ice, combine lime juice, bell pepper juice, agave, Suze, and mezcal. Shake and pour into a chilled coupe with a Pepita Salt rim.

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