Mezcal-Rita

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

Ingredients
  • Ingredients:
  • 2 oz. Sombra Mezcal
  • ½ oz. Cointreau
  • ½ oz. fresh lime juice
  • ¼ oz. Agave Nectar
Directions

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.

Published on July 8, 2010
About the Author
Wine Enthusiast

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