The Canyon Recipe

1. Rim and chill

Run a grapefruit peel or lime wedge around the rim of an old-fashioned glass. Dip the rim lightly into smoked salt spread on a small plate to create a thin salt rim. Place one large ice cube in the glass and set aside to chill while you build the cocktail.

2. Add the añejo tequila (2 oz), mezcal (0.5 oz), orange liqueur (0.5 oz), fresh lime juice (0.75 oz), fresh grapefruit juice (0.5 oz), agave syrup (0.5 oz) and 2 dashes of Angostura bitters into a cocktail shaker.

3. Fill the shaker two-thirds full with ice. Secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well-chilled.

4. Double-strain the mixture through a fine mesh strainer into the reserved chilled old-fashioned glass over the large ice cube. Double-straining removes small ice shards and any pulp from the grapefruit for a silky texture.

5. Express the oils from a grapefruit twist by holding the twist over the drink and gently pinching/working it until fragrant, then rub the twist around the rim and drop it into the cocktail.

6. Optional: slap the rosemary sprig once to release its aroma and rest it on the edge of the glass or float it atop the ice for an herbal note that complements the smokiness of the mezcal.

7. Serve immediately. Sip slowly to appreciate the interplay of aged tequila warmth, subtle smoke, citrus brightness and the faint saline finish from the smoked salt rim.