1 barspoon absinthe, preferably St. George verte
1 ounce Cocchi Americano
¾ ounce Mezcal
¾ ounce curaçao, preferably Pierre Ferrand dry
½ ounce freshly squeezed grapefruit juice
¼ ounce freshly squeezed lime juice
Coat the inside of a chilled coupe with absinthe, and discard the excess. Combine the Cocchi Americano, Mezcal, curaçao, and both juices in a cocktail shaker filled with ice. Shake until chilled, about 15 seconds. Strain into the prepared coupe. (No garnish.)
Cocktail recipes from “Mezcal + Tequila Cocktails” by Robert Simonson, featuring captivating photos by Lizzie Munro.
