1½ ounces Mezcal
1 ounce Dolin blanc vermouth
½ ounce Jalapeño-Infused Blanco Tequila
1 teaspoon Giffard crème de pêche
Combine the ingredients in a mixing glass three-quarters filled with ice. Stir until chilled, about 30 seconds. Strain into a chilled coupe. (No garnish.)
Cocktail recipes from “Mezcal + Tequila Cocktails” by Robert Simonson, featuring captivating photos by Lizzie Munro.
| Pepper (black) | |
| Caramel | |
| Cinnamon |
In stock
| Oak | |
| Honey | |
| Butterscotch |
In stock
| Pepper (black) | |
| Cinnamon | |
| Citrus |
In stock
| Oak | |
| Caramel | |
| Pepper (black) |
In stock
| Fruity | |
| Grapes | |
| Flowers |
In stock
| Nutmeg | |
| Vanilla | |
| Cinnamon |
In stock
| Vegetal | |
| Melon | |
| Brine/Salt |
In stock
| Vegetal | |
| Butterscotch | |
| Pepper (black) |
In stock
| Vegetal | |
| Jalapeño | |
| Lemongrass |
In stock
| Brine/Salt | |
| Citrus | |
| Herbal |
In stock
| Butterscotch | |
| Nutmeg | |
| Allspice |
In stock
| Pepper (black) | |
| Lactic | |
| Mint |
In stock
| Cinnamon | |
| Oak | |
| Honey |
In stock
| Minerals | |
| Citrus | |
| Earth |
In stock
| Citrus | |
| Moss | |
| Mint |
In stock
