Name: Irish Poet by Gilbert Marquez Recipe
Total time: 5 min
Yield: Makes 1 cocktail
Ingredients: Slice of fresh seedless poblano pepper; 2 ounces mezcal, preferably Ilegal; 1 ounce lime juice, plus more for salting the rim; 1/2 ounce agave nectar; Chipotle pepper-infused salt

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By Jessica Gelt

March 16, 2013

Created by mixologist Gilbert Marquez for Santa Monica’s nouveau Mexican restaurant Mercado, this spicy libation is fueled by the smoky flavor of mezcal, the heat of seeded poblano peppers, the zing of fresh lime juice and a lick of chipotle pepper-infused salt. Inspiration for the drink struck Marquez after a riotous tequila-drinking session with a loquacious Irishman in Mexico.

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.

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Slice of fresh seedless poblano pepper

2 ounces mezcal, preferably Ilegal

1 ounce lime juice, plus more for salting the rim

½ ounce agave nectar

Chipotle pepper-infused salt

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.