Montelobos Mezcal Recipe

Prep glass

If desired, lightly rim the serving glass with a pinch of smoked salt: moisten the glass edge with a lime wedge, then dip the rim into the smoked salt until a thin ring adheres. Chill the glass briefly or set aside.

Combine ingredients

Add the mezcal, fresh lime juice, agave syrup, Aperol, and orange bitters into a cocktail shaker.

Add ice and shake

Fill the shaker with ice (about 1 cup) and shake vigorously for 12–15 seconds until the shaker is cold to the touch and the outside is frosted. This chills and lightly dilutes the cocktail.

Strain

Place a large ice cube in a rocks glass. Double-strain the cocktail into the glass over the large ice cube to remove small ice shards and any pulp.

Garnish and finish

Express the oils of a charred orange peel over the drink by holding the peel skin-side down and giving it a sharp twist above the glass; then rub the rim with the peel and drop it into the drink, or place a dehydrated orange wheel on the rim. Serve immediately.

Optional smoky accent

If you want a pronounced smoky aroma, briefly torch the orange peel (lightly charring the edges) before expressing oils and dropping it in, or use a small handheld smoker to capture smoke under a cloche over the finished drink for 10–15 seconds before serving.