“You can use smoked limes OR smoked honey, or just a smoky mezcal, but I’m a bit of a sucker for a strong, punchy drink, so sometimes I go for all three. If smoking the limes and honey yourself, be very gentle and taste as you go; too long and they’ll taste like a pub carpet. ”
Chill a whisky glass in the freezer while you smoke the limes and honey, if doing so.
To smoke, light a handful of good lumpwood charcoal on the BBQ (grill), to one side. Once hot, add a small chunk of smoking wood such as cherry, or soaked chips, and place the grill rack on top. Add a halved lime, and the honey in a shallow dish, to the grill rack, furthest away from the smoking wood and charcoal. Pop the lid on, have the vents open slightly, and smoke for about 20 minutes.
Spread the Tajin on a small plate. Remove the glass from the freezer and wet the rim with half a smoked lime. Lightly dip the rim in the Tajin and fill with ice and the chilli slice. Add the mezcal, lime juice and honey to a shaker with ice and shake vigorously. Strain and pour.