Ensamble Mezcal Recipe

Choose a rocks glass and chill briefly in the freezer (5–10 minutes). While chilling, pour the smoked salt onto a small plate.

Rub the rim of the chilled rocks glass with the grapefruit twist (or a lime wedge) to moisten, then dip the rim lightly into the smoked salt to create a thin salted rim. Set glass aside.

Combine base and modifiers

In a mixing glass add 2 oz reposado mezcal, 0.5 oz añejo tequila, 0.25 oz charred joven mezcal (or omit if using the optional float), 0.75 oz fresh lime juice, 0.5 oz fresh grapefruit juice, 0.5 oz agave syrup, 0.25 oz orange curaçao, and 2 dashes Angostura bitters.

Add ice and stir

Fill the mixing glass with ice and stir briskly for 20–30 seconds (about 15–20 full strokes) until the mixture is well-chilled and slightly diluted.

Strain

Using a julep or hawthorne strainer, double-strain the cocktail into the prepared rocks glass over one large ice cube to keep the cocktail cold without over-diluting.

Optional smoky float

If you want an extra layer of smoke, gently pour 0.25 oz very smoky joven mezcal over the back of a bar spoon held just above the drink so the spirit floats on top. Alternatively, briefly light a small amount of mezcal in a heatproof spoon and capture smoke under an inverted glass to trap it over the drink (advanced technique).

Express the oils from the grapefruit twist over the surface of the cocktail by holding it skin-side down and giving it a firm twist, then drop the twist into the drink as garnish.

Serve immediately. Suggest tasting and adjusting: if the drink tastes too tart, add 0.25 oz agave syrup and stir gently; if too sweet, add 0.25 oz fresh lime juice and stir.