1 ounce Mezcal
¼ ounce Tequila blanco
¾ ounce Amaro Montenegro
½ ounce freshly squeezed lemon juice
½ ounce Saffron Syrup (this page)
2 ounces tonic water, preferably Fever-Tree Indian tonic
Lemon wheel for garnish
Combine the ingredients, except the tonic water and garnish, in a cocktail shaker three-quarters filled with ice. Shake until chilled, about 15 seconds. Strain into an ice-filled highball glass and top with the tonic water. Garnish with the lemon wheel.
Cocktail recipes from “Mezcal + Tequila Cocktails” by Robert Simonson, featuring captivating photos by Lizzie Munro.
