For Each Cocktail:
-2 oz. mezcal, such as Noble Coyote Espadin
-0.5 oz. chili tamarind syrup
-0.5 oz. Cynar
-juice of half a lime
-4 mint leaves
-Garnish: lemon slice dusted with Noble Coyote Sal de Gusano
Muddle mint in shaker add small amount ice, combine ingredients then strain and serve in rocks glass with a large ice cube or two.
-1 jalapeno sliced thin
-1 serrano sliced thin
-0.5 tsp ancho chili powder
-1 1/2 cups water
-2/3 cup granulated sugar
-2 tbsp tamarind paste
-1 tsp salt or Noble Coyote Sal de Gusano
Combine chili tamarind syrup ingredients in a saucepan over medium heat and stir. Cook, stirring occasionally, until sugar is dissolved, and mixture just comes to a boil, about 8-10 minutes.
Remove from heat and let cool for 10-15 minutes. Strain your concoction into a container (preferably a glass). Store in the refrigerator for 2 weeks.