1¼ ounces Mezcal
½ ounce Hibiscus Grenadine
½ ounce Pierre Ferrand dry curaçao
¾ ounce freshly squeezed lime juice
⅓ ounce cranberry cocktail
Lime wheel for garnish
Combine the ingredients, except the garnish, in a cocktail shaker filled with ice. Shake until chilled, about 15 seconds. Strain into a chilled coupe. Garnish with the lime wheel.
Cocktail recipes from “Mezcal + Tequila Cocktails” by Robert Simonson, featuring captivating photos by Lizzie Munro.
