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Summary:

Using mezcal to add a smoky flavor has been a growing trend in cocktail circles. So has using sherry as a base spirit. This drink is a good example of both. (Palomino is the grape that's used to make sherry.)

For the mezcal, look for the Del Maguey brand of single-village mezcals. They range from light and floral to smoky and spicy. Amontillado sherry works best here.

1 serving

Ingredients:

• Salt
• Ice
• 2 ounces amontillado sherry
• 2 ounces mezcal
• 1 ounce freshly squeezed grapefruit juice
• 3/4 ounce freshly squeezed lime juice
• 1/2 ounce simple syrup (see NOTE)
• 3/4 ounce club soda

Directions:

Wet the rim of a pilsner, pint or large Collins-style glass and rim it with salt. Fill the glass with ice cubes.

Fill a shaker halfway with ice. Add the sherry, mezcal, citrus juices and simple syrup. Shake well, then strain into the glass. Top with the club soda.

NOTE: To make simple syrup, combine 1/2 cup of sugar and 1/2 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a heatproof container and let cool to room temperature.

Recipe Source:

Adapted from Phil Ward, mixologist at Mayahuel in New York.

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