Travis Nass' Oaxacan Punch
Yesterday we discussed a law before the Mexican congress that could affect farmers and distillers of artisanal tequila and mescal, as well as the bottles you can find on the shelf. Today, Rancho Pinot bartender Travis Nass shares with us a recipe that makes use of just such an endangered mescal. Make it while you're still able.
1 ½ oz. Ilegal Mezcal Joven
1 oz. pink grapefruit juice
1 oz. Agua de Flor de Jamaica
¼ oz. Hum botanical spirit
How to make it:
Combine all ingredients in an ice-filled shaker. Shake well and strain into an ice-filled rocks glass. Garnish with a grapefruit twist and sweeten to taste with agave nectar.
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