Dragon Ahumado

July 10, 2014

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

Ice

Tools: shaker

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