Salt & Ash
Where: The Counting Room
Address: 44 Berry St.
Bartender Says: "This cocktail hits a bunch of different notes and has a really interesting narrative in terms of how and when they come in. It's built on a backbone of mezcal, but draws out different elements of the spirit by using several layers of similar flavors (like smoky mezcal and smoky tea-infused vermouth) without being overbearing." —Maks Pazuniak, Bartender
3/4 oz. Del Maguey Chichicapa Mezcal
3/4 oz. grapefruit-infused El Jimador Blanco*
1/2 oz. Lapsang Souchong tea-infused Cinzano Sweet Vermouth**
1/2 oz. lemon
1/4 oz. agave (2:1 agave nectar to water)
1/4 oz. maraschino liqueur
Dash Angostura Bitters
Dash Regan's Orange Bitters
Stir and strain over a large piece of ice. Twist grapefruit into drink and discard.
*Infuse tequila with grapefruit peels and tequila for about 24-36 hours (2-3 large grapefruits per 750mL).
**Infuse 375mL of Cinzano Sweet Vermouth with 6 oz. (by volume) of loose lapsang souchong tea for 4-6 hours.