By Michelle Payer
Portrait by Eduardo Schneider
The worm-infused bottle of mezcal was cool in college. You’re more sophisticated now, yet you still crave adventure. Sean Zekhtser, bartender at the new Toro Latin Kitchen & Tequila Library, is ready to assist with a play on the traditional margarita. His Piña Mezcalita gives a smoldering kick to the Pan-Latin eatery’s elegant, hacienda-like environment of wrought-iron chandeliers, bull horns and a tequila library. “It’s a flavor explosion with the mezcal’s smokiness and the spice of the Ancho Reyes,” says Zekhtser about his invention. “It’s sexy, sleek, smoking hot and leaves you wanting more.” The spicy finish? A glass coated with sal de gusano, a traditional Oaxacan spice made with toasted and ground agave worms. Let the adventure begin.
1 1/2 ounces Montelobos Espadín Mezcal
1 ounce fresh pineapple juice
3/4 ounce agave
1/2 ounce Ancho Reyes Verde Chile Poblano Liqueur
1 ounce lime juice
Pour all ingredients into a cocktail shaker, fill with ice and shake vigorously. Coat the rim of a Collins glass with Gran Mitla Sal de Gusano. Garnish with Luxardo cherries and a pineapple leaf.
Toro Latin Kitchen & Tequila Library, 1825 Griffin Road, Dania Beach, torodaniabeach.com
This article originally appeared in the Spring 2020 Issue.