Otoño en Jalisco
Time: 10 minutes
Difficulty: Medium
Servings: 1 serving
A rare postcard from autumn: the warmth of a fall day, the softness of a Mexican sunset and an unexpected Max Hot Honey twist. Created by mixologist Jimmy Franciolli — a tribute to seasonal flavours and surprising pairings.
Preparation
- 1
Grilled lemon. Char lemon slices on the grill until marked, then squeeze the juice into the cocktail. Grilling adds a smoky, caramelised note.
- 2
Cold serve. Add all ingredients to a small shaker with ice. Shake and strain into a rocks or double old-fashioned glass.
- 3
Room-temperature option. Skip the ice. Stir until the honey and cinnamon combine. Dry-shake lightly for a soft foam.
Chef's tips
- —Want more heat? Increase the honey to 22 ml (3/4 oz).
- —Try other reposado tequilas.
- —Serve with grilled corn, spicy tacos or an autumn snack board.
