CASAMIGOS MEZCAL

Pour the smoked sea salt onto a small plate. Rub the rim of a rocks glass with a piece of the orange wheel (run the peel around the rim to release oils). Dip the damp rim into the smoked sea salt to coat evenly. Set the glass aside.

Prepare glass

Cut a lime in half and using a citrus juicer extract at least 0.75 oz (about 1 lime). Reserve the remaining lime for garnish or later use.

Juice citrus

In a cocktail shaker, add 2 oz Casamigos Mezcal, 0.75 oz fresh lime juice, 0.5 oz agave syrup, 0.25 oz orange liqueur and 2 dashes orange bitters. Fill the shaker with ice (about 3/4 full). Firmly cap and shake vigorously for 12–15 seconds until the shaker is very cold to the touch and the outside is frosted.

Build and shake

Add one large ice cube or fill the prepared rocks glass with fresh ice. Double strain the shaken cocktail into the prepared glass using the Hawthorne strainer (and a fine mesh if desired) to remove small ice shards and pulp.

Strain and serve

Express the oils of the reserved orange wheel over the drink by holding it skin-side down and giving it a firm squeeze, then drop the wheel onto the drink as a garnish. Optionally flame the orange peel briefly before expressing oils for added aroma.

Garnish

Present immediately. Sip slowly to appreciate the smoky mezcal balanced with bright lime, sweet agave and orange notes.

Serve

Ensure the shaker and glass are clean and chilled if possible. Use large ice for the glass to prevent rapid dilution; use crushed or cubed ice in the shaker to chill quickly.

Casamigos Mezcal