Pink Smoke Recipe
Ilegal Mezcal, Aperol, Lime Juice, Agave, Rosemary
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Ingredients
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Cocktail
Method
Cocktail
- 1
Make a quick rosemary-infused mezcal (advance step or 10 minutes)
Place the mezcal and the rosemary sprig in a small jar or mixing glass. Gently bruise the rosemary with the back of a spoon to release oils, then pour in the mezcal. Let it steep for 5–10 minutes for a light herbal lift (do not exceed 20 minutes or the rosemary will become bitter). Remove the sprig and reserve the infused mezcal. If you want a more subtle aroma, briefly wave the rosemary over the mezcal and discard the sprig.
- 2
Chill glass
If serving up, place a coupe or martini glass in the freezer or fill with ice water to chill while you prepare the cocktail. If serving rocks, fill the serving glass with fresh large ice cubes.
- 3
Combine ingredients in shaker
In a cocktail shaker, add the rosemary-infused mezcal (2 oz), Aperol (0.75 oz), fresh lime juice (0.75 oz), and agave syrup (0.5 oz).
- 4
Add ice and shake
Fill the shaker with large ice cubes and shake vigorously for about 12–15 seconds until the shaker is cold to the touch and the outside is frosty. This both chills and slightly dilutes the drink to balance the flavors.
- 5
Prepare glass and strain
Discard ice water from the chilled serving glass (if used). If serving on the rocks, place 1 large ice cube in the glass. Double-strain the cocktail from the shaker into the glass using a Hawthorne and fine mesh strainer to remove any small ice chips and herb bits.
- 6
Garnish and add smoke (optional)
For a smoky aroma: hold the rosemary sprig (fresh) with tongs and briefly torch the tip until it smolders, or use a handheld smoker to fill the glass with smoke and quickly cover to trap it for a few seconds, then release. Express a grapefruit twist over the drink and drop it in (or place a small rosemary sprig rested on the rim). If you used torching, do not leave the ember unattended.
- 7
Serve
Serve immediately. The cocktail yields bright citrus and bitter notes from Aperol balanced by agave sweetness and a soft mezcal smokiness with a rosemary herbal top note.