Restaurants›Hipico Rooftop›High Spirits Recipe

High Spirits Recipe

Inspired by Hipico Rooftop
Time8m
Serves1

400 Conejos Mezcal, Curenta Tres Liqueur, Grapefruit Bitters

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Ingredients

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Cocktail

Garnish & Serve

Method

Prep

1

If you want a salted rim, rub a grapefruit wedge around the glass rim and dip the rim into coarse or smoked salt to coat lightly. Chill the glass while you build the cocktail.

2

Juice a fresh grapefruit and strain to remove pulp; measure out 0.75 oz of fresh grapefruit juice.

Mixing

3

Combine ingredients

In a cocktail shaker, add 2 tbsp (approximately 1 oz) 400 Conejos Mezcal, 1 tbsp (0.5 oz) Cúrateñá Tres liqueur, 0.75 oz fresh grapefruit juice, 0.25 oz simple syrup, and 3 dashes grapefruit bitters.

4

Add ice and shake

Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 12–18 seconds until the outside of the shaker is frosty and well-chilled.

5

Double strain

Strain the cocktail through a fine mesh strainer into the chilled glass over a large ice cube or sphere to reduce small ice chips and pulp. If you prefer the cocktail served neat, strain into the chilled glass without ice.

Garnish & Finish

6

Express the oils of a grapefruit twist over the drink by holding the twist skin-side down over the glass and giving it a quick pinch, then drop the twist into the drink as garnish.

7

Serve immediately and enjoy. Tasting notes: smoky mezcal upfront, citrus brightness from grapefruit and bitters, and a sweet, herbaceous finish from the Curenta Tres liqueur.