For the Highland Picnic cocktail at Ghost Donkey, beverage director Nacho Jimenez found inspiration from the sights and smells of Tequila’s home state in Mexico. “You have the strong agave taste from the mezcal and tequila, and the aromas of the yuzu that are so floral that, to me, makes you feel like you are in the highlands of Jalisco,” he says.
1 oz. mezcal (Jimenez uses Montelobos)
1 oz. reposado tequila
½ oz. fresh lime juice
½ oz. yuzu juice
½ oz. simple syrup (1:1)
½ oz. agave syrup
Egg white (pasteurized, if you like)
Tools: shaker, strainer
Garnish: dehydrated orange and hibiscus salt
Shake all the ingredients together in a shaker without ice. Add ice and shake again until chilled. Strain into a coupe and garnish.
Nacho Jimenez, Ghost Donkey, New York City
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