At the Little Nell in Aspen, newly minted Master Sommelier Jonathan Pullis is pouring a sweetheart of a cocktail, using Sombra Mezcal, which is made from the hearts of Wild Espadin Agave. –Kelly J. Hayes
- 2 oz. Sombra Mezcal
- ½ oz. Cointreau
- ½ oz. fresh lime juice
- ¼ oz. Agave Nectar
Method: Rim glass with Hawaiian Red Sea Salt. Combine ingredients into chilled shaker. Shake until frothy. Serve on the rocks in salted glass, garnish with lime.