Courtesy Josie Florance, bartender, The Penrose, New York City
For this riff, mezcal replaces gin, and the vermouth component is split between two different bottles, says Pete Vasconcellos, bar director for The Penrose. “We use Lillet for the floral note and hint of quinquina,” he says, plus an Italian bianco vermouth “which is wonderfully honeyed and viscous with a balanced, herbaceous finish.” The drink is finished with a grapefruit twist, “because mezcal and grapefruit are great friends.”
- 1¼ ounces mezcal, like Pierde Almas
- 1 ounce Suze
- ¾ ounce Lillet Blanc
- ¼ ounce Vermouth del Professore white vermouth
- Grapefruit twist, for garnish
Stir all ingredients (except garnish) in mixing glass with ice. Strain into rocks glass over large ice cube. Garnish with grapefruit twist.