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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
Rub a lemon wedge around half the rim of a rocks glass, and dip in sea salt.
Place all other ingredients except grapefruit twist in a cocktail shaker with ice, and shake until well chilled.
Strain over fresh ice in glass.
Garnish with grapefruit twist.
Instructions
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