Mezcal (other Agave Varietals) Recipe

Fat-wash mezcal (make at least 24 hours ahead)

Combine 12 oz mezcal with 1 tbsp melted unsalted butter in a sealable jar. Stir to combine, seal, and let sit at room temperature for 24 hours to extract butter flavor. After resting, freeze the jar for 2 hours; solidified butter will separate and float. Strain the chilled mezcal through a fine mesh or cheesecloth into a clean bottle, discarding solids. Use this fat-washed mezcal in cocktails in place of the regular mezcal. Yields ~11–11.5 oz usable mezcal.

Prepare glass

If desired, rim the serving glass with smoked salt: wet a small plate edge with a lime wedge, spread 0.25 tsp smoked salt on another plate, and dip the glass rim into the lime, then into the salt to coat. Set glass aside.

Char optional grapefruit for aroma

If using, char one grapefruit slice over an open flame or in a hot skillet until lightly blackened at the edges (10–20 seconds). This step adds a smoky citrus aroma to complement the mezcal.

Build and shake

In a cocktail shaker, add 2 oz mezcal (use fat-washed mezcal if prepared), 0.75 oz fresh lime juice, 0.5 oz agave syrup, and 0.5 oz orange liqueur. Add a large handful of ice (about 1 cup of ice). Secure the cap and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Strain and serve

Strain the mixture over one large ice cube in the prepared glass (or serve up in a chilled coupe without ice). If using charred grapefruit, express the charred slice over the cocktail (twist and pass through the flame briefly if desired) and drop it in or place a lime wheel/garnish on the rim.

Final aroma and tasting note

Before presenting, hold the charred grapefruit or lime garnish near the drink and gently wave to allow the smokey citrus aroma to mingle with the mezcal. The cocktail should taste smoky, bright with citrus, balanced by the orange liqueur and a touch of agave sweetness.