A tribute to the Mexican “Braceros” of the 20th Century and today, without whom you would be a very hungry, thirsty American.
1.5 oz. Del Maguey Chichicapa mezcal
0.5 oz. watermelon-infused Fernet Branca
0.25 oz. agave syrup
splash of absinthe
Build a bed of basil in a rocks glass, fill the glass with crushed ice, a few cucumber and jalapeño slices, and set aside. Muddle 3 cucumber slices and 3 jalapeño slices in your shaker. Add all ingredients and shake over ice. Strain into your rocks glass and top with a sprinkle of black pepper.
500ml Fernet and 2 cups of diced watermelon. Let sit in the refrigerator for 36-48 hours, rotating the bottle occasionally to stir. Strain out the Fernet when you’re at the desired taste, keep refrigerated after the infusion.