Courtesy Maria Polise, head bartender, In The Valley, Philadelphia
Made traditionally with Tequila, this mezcal version adds a dose of Punt e Mes, a Piedmontese vermouth with an extra bitter kick that plays up the grapefruit. The end result is still as bubbly and refreshing as the original, but skews slightly more dry and bittersweet.
- Salt, to rim glass
- 1 ounce mezcal
- 1 ounce grapefruit juice
- ¾ ounce Punt E Mes
- ¾ ounce lime juice
- ½ ounce agave
- Soda water
Place salt in shallow dish. Moisten rim of Collins glass with lime wedge, then roll the edge in salt to coat rim.
In cocktail shaker, combine next five ingredients with ice. Shake well, then strain into prepared glass over fresh ice. Top with soda water.