No Problem
Courtesy of Simone Goldberg at The Standard, East Village
Ingredients:
2 oz. jalapeño-infused Sombra Mezcal
0.75 oz. lemon juice
0.75 oz. honey pineapple syrup
5 dashes Peychaud’s bitters
Method: Add ingredients to a cocktail shaker with ice and shake. Strain into a rocks glass with ice. Garnish with halved orange wheel dusted with Aleppo pepper.
The Highland Tonic
Courtesy of Ignacio “Nacho” Jimenez at Ghost Donkey
Ingredients:
5 oz Roca Patron Blanco
0.5 oz Meyer Lemon Sherbet
3 oz Fever-Tree Citrus Tonic
2 oz Fever-Tree Club Soda
3 dashes of Hoja Santa Tincture
Method: Build ingredients over ice in a Collins glass, and garnish with half of a hoja santa leaf and a lemon wheel.
El Tucan
Courtesy of Sombra Mezcal
Ingredients:
0.5 oz agave nectar
0.5 oz grapefruit juice
0.5 oz celery juice
0.75 oz lime juice
1 oz Alpe Genepy
1 oz Sombra Mezcal
Method: Add all ingredients to a shaker with ice and shake. Salt the rim of a highball glass, add ice, pour in the contents of the shaker and top off with club soda. Finish with 2 dashes of Peychaud’s bitters and a lime wedge.
