Mezcal and tequila cocktail Salt and Ash

Ingredients:

¾ ounce Mezcal

¾ ounce Grapefruit-Infused Blanco Tequila

½ ounce Lapsang Souchong–Infused Cinzano Sweet Vermouth

¼ ounce maraschino liqueur

½ ounce freshly squeezed lemon juice

¼ ounce agave syrup (1:1 agave nectar to water)

Dash of Angostura bitters

Dash of Regans’ orange bitters

Grapefruit twist for garnish

Instructions:

Combine the ingredients, except the garnish, in a mixing glass three-quarters filled with ice. Stir until chilled, about 30 seconds. Strain into a rocks glass over one large ice cube. Express the grapefruit twist over the drink and discard.

Cocktail recipes from “Mezcal + Tequila Cocktails” by Robert Simonson, featuring captivating photos by Lizzie Munro.