Name: La Quebrada Spritz
Ingredients: 1 ounce Del Maguey Crema de Mezcal, or use 3/4 ounce blanco mezcal and 1/4 ounce agave syrup; 3/4 ounce Aperol; 1/4 ounce grapefruit juice; Grapefruit twist; 4 ounces sparkling white wine, such as a dry cava or prosecco

Austin Hartman of Montana’s Trail House in Bushwick, Brooklyn, sticks pretty close to the wine-bitters-bubbles template of the classic spritz with this simple drink. His main break with tradition is his use of the fiery agave spirit mezcal as a base. Wanting the liquor to play well with the other ingredients, he opts for the sweeter, softer Crema de Mezcal, from Del Maguey. “It still has some of the smoky, spice qualities of mezcal, but some of the sweetness that works well with the bitterness of the Aperol,” he said. At first, the mezcal delivers a bracing, spirited hit you don’t expect from a spritz. But after a few sips, it all calms down into an easygoing, refreshing whole.

La Quebrada Spritz

Del Maguey Crema de Mezcal,

Aperol

grapefruit juice

Grapefruit twist

sparkling white wine,

In a cocktail shaker three-quarters filled with ice, add crema de mezcal, Aperol and grapefruit juice. Shake until chilled, about 15 seconds.

Using a wineglass, squeeze grapefruit twist over it and rub twist along the rim. Place twist at bottom of glass. Add 4 to 5 ice cubes. Strain contents of shaker into glass. Top with sparkling wine.

La Quebrada Spritz

Servings: 1

Cost: $3.50 /serving

Author : Robert Simonson

Ingredients

Instructions

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