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Amanda Schmadel, a bartender at Barrel Proof in New Orleans,

  • 1½ oz. mezcal

  • Lemon wedge and sea salt (medium grind), for rim

  • 1 oz. lemon juice

  • ½ oz. simple syrup (1:1 sugar and water, heated until dissolved)

  • ½ oz. Amaro Sfumato Rabarbaro

  • Grapefruit twist, for garnish

Ingredients

  1. Rub a lemon wedge around half the rim of a rocks glass, and dip in sea salt.

  2. Place all other ingredients except grapefruit twist in a cocktail shaker with ice, and shake until well chilled. 

  3. Strain over fresh ice in glass. 

  4. Garnish with grapefruit twist.

Instructions

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