I got this recipe from a now-shuttered bar on NYC’s lower east side called Pouring Ribbons. It’s an interesting mix of tart, smoky, and sweet!

  • 1 ½ oz Del Maguey Vida mezcal
  • ¾ oz Lustau Palo Cortado Peninsula sherry
  • ¾ oz orgeat
  • ½ oz lemon juice
  • ½ oz pineapple juice
  • 1 pinch cocoa powder

Shake the liquid ingredients with ice, pour over ice in a rocks glass, and garnish with a dusting of cocoa powder.

  • mpg@lemmy.worldOP
    2·
    2 days ago

    Agreed; I’ve been using that mezcal exclusively since I first ran into it last year. So good!