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This cocktail is paired with Eggplant Fritters with Spicy Chickpea Relish and Yogurt Sauce by chef Susan Spicer for the 2009 Tales of the Cocktail Spirited Dinner at Bayona.
1 1/2 oz. Del Maguey Minero mezcal
3/4 oz. St. Germain Elderflower Liqueur
1/2 oz. fresh lime juice
1/4 oz. lemongrass syrup (Merino uses Monin)
3/4 oz. pink grapefruit juice
Glass: highball, rimmed with spiced salt (mix kosher salt and chili powder or paprika)
Garnish: sage sprig
Pour all ingredients into a mixing glass, add ice, shake and pour into glass rimmed with spiced salt. Garnish.
Junior Merino, The Liquid Chef, New York