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:
  • 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.

Published on July 8, 2010
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