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Triple Agave & Grapefruit | Taste and Tipple

Triple Agave & Grapefruit

Course Drinks
Cuisine Mexican
Keyword Tripe Agave & Grapefruit
Prep Time 10 minutes
Resting Time 6 hours
Servings 2 cocktails
Author Yvonne Langen


  • 2 grapefruit segments
  • oz tequila
  • ¾ oz mezcal
  • 2/3 oz lemon juice
  • ¾ oz pink grapefruit juice
  • 2/3 oz jalapeño agave syrup
  • 4 grapefruit bitters
  • pinch of Maldon salt

Jalapeño Agave Syrup

  • 2 jalapeños, finely chopped
  • cup agave nectar


  1. Muddle the grapefruit segments in the bottom of a shaker. Add the remaining ingredients and top with ice. Shake well for 15 seconds, then double-strain into two rocks glasses filled with ice. Top each with a slice of grapefruit, slice of jalapeño (sliced lengthwise), and sprinkle with Maldon salt.

Jalapeño Agave Syrup

  1. To make the jalapeño agave syrup, place the jalapeños - along with all the seeds - in a container with the agave syrup. Top it up with 7 tbsp of hot water and stir everything together. Set aside for 6 hours, then strain through a fine-mesh sieve into an empty container. Seal and store in the fridge until ready to use - it will keep for up to a month. 

Recipe Notes

Recipe adapted from: Ottolenghi, Yotam and Ramael Scully. "Sotol and Mezcal." Nopi. London: Ten Speed Press, 2015.