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Photo by Carolyn Fong
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This exotic sipper from Imbibe's 2013 Cocktail Bar of the Year, Pouring Ribbons, (see the "Imbibe 75" feature in our January/February issue) is a little smoky, a little nutty and perfectly bright.
1 1/2 oz. mezcal
3/4 oz. Palo Cortado sherry
3/4 oz. orgeat
1/2 oz. fresh lemon juice
1/2 oz. pineapple juice
Tools: shaker, strainer
Glass: rocks
Garnish: cocoa powder
In a shaker, combine ingredients and shake with ice cubes until chilled. Strain into a rocks glass over fresh ice cubes (or one large cube). Dust with cocoa powder.
Joaquín Simó, Pouring Ribbons, New York City
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