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Ingredients
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Base & Spirits
Sweet & Bittering
Citrus & Brightening
Finish
Method
Prepare Glass
- 1
- 2
If using smoked sea salt for a light rim, rub the outside of an orange peel around a thin band of the glass rim and dip or press the rim lightly into a shallow dish of smoked sea salt. Set glass aside.
Build & Shake
- 3
Add 2 oz rye whiskey, 0.5 oz mezcal, 0.5 oz gin, 0.5 oz Averna amaro, 0.25 oz demerara syrup and 0.5 oz fresh lemon juice into a cocktail shaker.
- 4
Add 2 dashes Angostura bitters and fill the shaker with ice (enough to come about 3/4 up the shaker).
- 5
Shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted on the outside.
Strain & Finish
- 6
Discard ice from the chilled glass (if used). Double-strain the contents of the shaker into the chilled coupe / Nick & Nora glass using a Hawthorne and fine mesh strainer to remove small ice shards and any pulp.
- 7
Express the oils from the orange peel by holding it over the drink, skin-side down, and giving it a sharp twist about 2–3 inches above the surface; rub the peel around the rim (if not salted) and drop it into the drink as garnish.
- 8
Optionally, sprinkle a very light pinch (about 1/16–1/8 tsp) of smoked sea salt on the surface to accentuate the mezcal smoke and amaro herbal notes.
