Carmen O’Neal served up a refreshing spicy mezcalita cocktail with agave syrup, chilli liqueur and corn liqueur on Saturday Kitchen.

The ingredients are: 50ml mezcal, 25ml lime juice, 15ml agave syrup, 15ml chilii liqueur, 15ml corn liqueur, 10 basil leaves, 5 coriander leaves, tajin chilli salt, for the rim of the glass, lime wedge, for the rim of the glass and ice cubes.

See more cocktail recipes in the book titled: The Little Book of Cocktails available from Amazon now.