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Highland Picnic from Ghost Donkey

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ghost donkey-highland park-vertical better option-crdt-emma janzenFor his Highland Picnic cocktail, 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
Glass: coupe
Garnish: dehydrated orange and hibiscus salt

Shake all of the ingredients together in a shaker without ice. Add ice and shake again until chilled. Strain into a coupe and garnish.

Nacho Jimenez for Ghost Donkey, New York City

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