This Mezcal Cocktail Gets Its Earthy, Tangy Notes from Ants—Yes, Ants
Prior to shutting its doors a couple years back, beloved New York City Mexican spot, the Black Ant, featured a wide number Oaxacan staples into dishes and drinks. This mezcal-based cocktail features sal de hormiga, or salt with ground-up leaf cutter ants, in a tangy rim. It’s balanced out with Mexican sweet corn juice and wild herbs for a drink that hits all the smoky, sweet, herbal, and earthy notes one could want in a drink.
If you can’t find powdered ants, try a salt-and-pepper rim to approximate the visual effect.
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Yum Kaax
Courtesy Jorge Guzman, The Black Ant, New York City
Ingredients
- coarse salt and pepper in equal parts (or sal de hormiga) to rim glass
- 1 lime wedge, for rim
- 2 ounces mezcal
- 1½ ounces Mexican sweet corn juice*
- 2 leaves of epazote and hoja santa (wild Mexican herbs)
- ½ ounce lime juice
- ½ ounce agave nectar
Directions
Step 1
Step 2
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.addSize([0, 0], [[320, 100], [320, 50], [300, 100], [300, 50], [300, 250]]) // Up to 729px
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*Mexican Sweet Corn Juice
Step 1
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