La Llorona

Mezcal, Lime, Basil-Serrano Syrup, Blood Orange, Tajín

Bartender Jose Martinez of St. Regis San Francisco | San Francisco, CA

---

Adapted by StarChefs  |  September 2026  |  Photo: Will Blunt

INGREDIENTS

Basil-Serrano Syrup:
Granulated sugar
Basil leaves
4 serrano chiles, sliced

To Assemble and Serve:
Yield: 1 serving
2 ounces mezcal
¾ ounce lime juice
½ ounce blood orange juice
1 slice blood orange
1 basil leaf
Tajín

METHOD

For the Basil-Serrano Syrup:
In a saucepan over medium-high heat, combine equal parts sugar and hot water. Cook until sugar is fully dissolved, stirring occasionally. Remove from heat. Add peppers and generous handful basil. Let steep 20 minutes. Strain, bottle, and reserve.

To Assemble and Serve:
In a shaker with ice, combine mezcal, lime juice, blood orange juice, and 1 ounce Basil-Serrano Syrup. Shake and strain into a rocks glass with 1 large ice cube. Garnish with blood orange and basil. Finish with sprinkle Tajín.

---