High Noon (Mezcal-based)

Name: High Noon (Mezcal-based)
Ingredients: 1 1⁄2 oz Del Maguey Vida Clásico Mezcal; 1⁄2 oz Italian red bitter liqueur; 1⁄2 oz Cointreau triple sec liqueur; 1 oz Pink grapefruit juice; 4 drop Saline solution (20g sea salt to 80g water) or merest pinch of s

Strong
Somewhat sour

Ingredients

1 1⁄2 oz Del Maguey Vida Clásico Mezcal
1⁄2 oz Italian red bitter liqueur
1⁄2 oz Cointreau triple sec liqueur
1 oz Pink grapefruit juice
4 drop Saline solution (20g sea salt to 80g water) or merest pinch of s

Method

Glassware:

Serve in a Coupe glass

Prepare:

Select and pre-chill a COUPE GLASS.
Prepare garnish of grapefruit zest twist.

Method:

SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.

Garnish:

EXPRESS grapefruit zest twist over cocktail and use as garnish.

Nutrition:

One serving of High Noon (Mezcal-based) contains 177 calories

History:

A riff on Naren Young's 2013 tequila-based High Noon cocktail. When I say "riff" the only change is swapping tequila for mezcal. This mezcal-based version was popular and is identified with New York City's Empellón Cocina Mexican-restaurant before its closure in 2017.