Ghost In The Machine Recipe

Rim

Lightly wet the rim of an old-fashioned glass with a lime wedge. Pour the smoked sea salt onto a small plate and dip the rim to coat about half to three-quarters of the edge. Set the glass aside.

Add mezcal (1.5 oz), reposado tequila (0.5 oz), green Chartreuse (0.5 oz), fresh lime juice (0.75 oz), agave syrup (0.5 oz) and St. Germain (0.25 oz) into a cocktail shaker.

Add 2 dashes of bitters to the shaker.

Fill the shaker with ice until roughly three-quarters full. Secure the lid and hard-shake for 12–15 seconds until the exterior of the shaker is frosty and well-chilled. This incorporates and slightly dilutes the bright botanicals with the smoke.

Place a large clear ice cube or sphere into the prepared old-fashioned glass.

Double-strain the shaken cocktail over the ice using a Hawthorne and fine strainer to remove tiny ice shards and any herb bits. Pour gently so the smoked salt rim remains intact.

Express the oils from the lime wheel over the surface of the drink by holding the wheel flesh-side down and giving it a quick squeeze; then run the wheel around the rim (if desired) and drop it into the drink as garnish.

Lightly slap the thyme or sage between your palms to release aromatics, then float the sprig on top of the drink or lay it across the ice. Optionally, if you want a faint smoke boost, briefly torch the sprig (10–15 seconds) until it smolders and place it on the drink — take care with open flame.