Bartender extraordinaire Julian Cox is probably most famous for this drink, a smoky mescal-based mix that was served at John Sedlar’s acclaimed (and now-defunct) downtown restaurant, Rivera. Yes, it’s garnished with beef jerky. Yes, that’s a good thing. Here’s how to make it.
3 pieces sliced bell pepper
3 pieces lime (lime cut in 8 pieces, use 3)
1/2 teaspoon chipotle purée
1/2 ounce lemon juice
1/2 ounce ginger syrup
3/4 ounces agave nectar
2 ounces mezcal
Muddle. Shake with ice. Dump into double old fashioned glass. Garnish with beef jerky. Enjoy!