Courtesy Miles Crettien, head bartender, and Gabriel Weinstock, wine & spirits director, Lis Bar, Kingston, NY
For those who love a Gibson and have brined cocktail onions on hand, this adventurous riff on the dirty martini is ideal. The base of this drink mixes mezcal with a smaller measure of raicilla, another agave spirit, for added complexity.
- 1½ ounces mezcal
- ½ ounce raicilla tabernas
- ¼ ounce onion brine
- 4 dashes celery bitters
- Cocktail onion, for garnish
Stir all ingredients in mixing glass with ice. Strain into cocktail glass. Garnish with cocktail onion.