1½ ounces Mezcal
½ ounce freshly squeezed lemon juice
½ ounce demerara syrup (1:1 demerara sugar to water)
½ ounce Angostura bitters
Combine the ingredients in a cocktail shaker filled with ice. Shake until chilled, about 15 seconds. Double strain into a chilled coupe. (No garnish.)
Cocktail recipes from “Mezcal + Tequila Cocktails” by Robert Simonson, featuring captivating photos by Lizzie Munro.
