Advertisement

Irish Poet by Gilbert Marquez

Time 5 minutes
Yields Makes 1 cocktail
Irish Poet by Gilbert Marquez
1

In a cocktail shaker, muddle the pepper with the mezcal, lime juice and nectar. Strain over ice into a double old-fashioned glass with a chipotle salt rim and serve immediately.

Adapted from Mercado in Santa Monica. To make chipotle pepper-infused salt, mix 2/3 cup kosher salt with 1/2 ounce pureed chipotle pepper in adobo sauce, then spread out on a baking sheet and dry before using.

If it’s entertaining, Jessica Gelt has likely covered it. Since joining the Los Angeles Times in 2003, she has written about television, music, movies, books, art, fashion, food, cocktails and more. She once played bass in a band with an inexplicably large following in Spain, and still gets stopped by fans (OK, maybe a fan) on the streets of Barcelona. She loves dive bars and very dry martinis with olives, though never simultaneously.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.