Chris Keil injects this mezcal cocktail with fresh, tangy grapefruit juice and sparkling wine. Don’t have cardamom bitters on hand? Check out our DIY recipe below.
1 oz. mezcal
1 oz. fresh grapefruit juice
½ oz. simple syrup
1 dash cardamom bitters
Sparkling wine, chilled
Tools: mixing glass, strainer
Combine all ingredients, except the sparkling wine, and stir with ice. Strain into a coupe and top with sparkling wine. Keil uses Scrappy’s bitters, but you can substitute a DIY version: Steep 1 Tbsp. of crushed cardamom in 8 oz. of high-proof neutral spirit for 10 days, strain and bottle.
Chris Keil, Hilltop Kitchen, Tacoma