Servings: 1
Ingredients
- 1 1/2 ounces Mezcal
- 2 ounces grapefruit juice
- 1/2 ounce lime juice
- 1/2 ounce Ancho Reyes liqueur
- 1/2 ounce simple syrup
- 1 egg white
- Sprig of rosemary for garnish
Instructions
- Add the Mezcal, grapefruit juice, lime juice, Ancho Reyes liqueur, simple syrup, and egg white to a cocktail shaker.
- Dry shake (without ice) vigorously for about 15 seconds to emulsify the egg white.
- Add ice to the shaker and shake again until well chilled.
- Strain the mixture into a glass, using a fine mesh strainer if desired for a smoother texture.
- Garnish with a sprig of rosemary. Serve immediately.
Notes
Pro Tips
- Use fresh grapefruit and lime juice for the best flavor.
- To enhance the rosemary aroma, lightly torch the sprig before garnishing.
- If you prefer a milder cocktail, reduce the amount of Ancho Reyes liqueur.
Tried this recipe?Leave a comment and let us know how it was!