The dark, smoky notes of mezcal sing when paired with a bittersweet aperitivo liqueur and tart cassis. For the bitter element, Olamaie beverage director Erin Ashford uses Don Ciccio & Figli Luna Aperitivo but says Campari or Aperol will also work well.
2 oz. mezcal
½ oz. crème de cassis (Ashford uses Giffard Cassis Noir de Bourgogne)
¼ oz. red bitter aperitivo
½ oz. rich turbinado syrup (2:1)
¾ oz. fresh lime juice
2 dashes Bittermens Xocolatl Mole Bitters
Tools: shaker, strainer, fine strainer
Prepare a glass by rimming with smoked Himalayan sea salt (or salt of your choice). In a shaker, combine all the ingredients with ice and shake to chill. Strain over fresh ice into the prepared glass.
Erin Ashford, Olamaie, Austin
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