Inspired by memories of ski trips to Tahoe, the essence of mountain herbs meets the earthiness of mezcal in this wintry sipper from Finch & Fork bartender George Piperis.
1½ oz. mezcal espadín
¾ oz. Zirbenz Stone Pine Liqueur
½ oz. Cardamaro
½ oz. sweet vermouth
2-3 dashes of Angostura bitters
Tools: mixing glass, barspoon
Garnish: grapefruit peel, pine pollen (optional)
Stir all the ingredients in a mixing glass with ice to chill. Strain into a chilled coupe. Twist the grapefruit peel over the top of the drink and use as a garnish.
George Piperis, Finch & Fork, Santa Barbara, California
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