1 ounce Mezcal
¼ ounce Tequila blanco
¾ ounce Amaro Montenegro
½ ounce freshly squeezed lemon juice
½ ounce Saffron Syrup (this page)
2 ounces tonic water, preferably Fever-Tree Indian tonic
Lemon wheel for garnish
Combine the ingredients, except the tonic water and garnish, in a cocktail shaker three-quarters filled with ice. Shake until chilled, about 15 seconds. Strain into an ice-filled highball glass and top with the tonic water. Garnish with the lemon wheel.
Cocktail recipes from “Mezcal + Tequila Cocktails” by Robert Simonson, featuring captivating photos by Lizzie Munro.
| Oak | |
| Honey | |
| Butterscotch |
In stock
| Oak | |
| Caramel | |
| Pepper (black) |
In stock
| Vegetal | |
| Jalapeño | |
| Lemongrass |
In stock
| Pepper (black) | |
| Caramel | |
| Cinnamon |
In stock
| Citrus | |
| Moss | |
| Mint |
In stock
| Pepper (black) | |
| Cinnamon | |
| Citrus |
In stock
| Pepper (black) | |
| Lactic | |
| Mint |
In stock
| Jalapeño | |
| Pepper (black) | |
| Agave (cooked) |
Limited stock
| Brine/Salt | |
| Citrus | |
| Herbal |
In stock
| Butterscotch | |
| Nutmeg | |
| Allspice |
In stock
| Lemon | |
| Allspice | |
| Citrus |
In stock
| Melon | |
| Minerals | |
| Grapes |
In stock
| Vegetal | |
| Melon | |
| Brine/Salt |
In stock
| Minerals | |
| Citrus | |
| Pepper (white) |
In stock
| Jalapeño | |
| Pepper (white) | |
| Pepper (black) |
In stock
