Indulge in our refreshing mezcal cocktail, where the smoky essence of mezcal meets the tart sweetness of cranberry coulis. A splash of zesty lime juice adds a vibrant kick, while a sprig of rosemary infuses a fragrant herbal note. This unique blend creates a sophisticated drink that tantalizes the senses and leaves you craving more.

Cocktail with mezcal, cranberry coulis, lime juice, and rosemary

OLD FASHIONED

Measure gin, lemon juice, and simple syrup. Crack the egg and separate if desired — this recipe uses the whole egg white for texture; discard shell. Have Angostura bitters and ice ready.

Prepare ingredients

Add gin, fresh lemon juice, simple syrup, egg white, and 4 dashes Angostura bitters to a cocktail shaker. Seal and shake vigorously without ice for 20–30 seconds to emulsify the egg white and create a foamy texture.

Dry shake

Open the shaker, add 1 cup of ice, re-seal and shake vigorously for 15–20 seconds until the shaker is very cold to the touch and the mixture is well chilled and slightly diluted.

Wet shake

Double-strain the cocktail through a Hawthorne or regular strainer and then through a fine mesh strainer into a chilled coupe or Nick & Nora glass to remove ice shards and ensure a silky foam.

Fine strain

Hold the lemon peel about 3–4 inches above the surface of the cocktail and give it a firm twist to express oils over the foam, then run the peel around the glass rim and drop it into the drink. Carefully add 2 dashes of Angostura bitters on top of the foam; use a toothpick to gently create a simple pattern or leave as-is.

Express lemon and add bitters

Serve immediately while the foam is fresh. Provide a short straw or small stirrer if desired so the drinker can taste the aromatics at the surface before mixing with the spirits.

London dry gin

fresh lemon juice

simple syrup (1:1)