2 medium basil leaves, plus 1 small leaf for garnishing
1 ounce fresh lime juice
1 tablespoon superfine sugar
1/2 ounce lime vodka
3/4 ounce mezcal
1 ounce tequila blanco
1/2 ounce Cointreau
1 egg white
Pinch of celery seed, for garnish
Christopher Longoria of restaurant 1760 in San Francisco devised this beautifully colored, wonderfully aromatic cocktail to highlight mezcal in a way that smooths out its rustic edges. It’s bright and sophisticated, not to mention wickedly strong.
2Place the medium basil leaves, lime juice, and sugar in a cocktail shaker; muddle vigorously. Add the vodka, mezcal, tequila, Cointreau, and egg white. Shake vigorously without ice (this emulsifies the egg white, also known as a “dry shake”).
3Fill the shaker halfway with ice. Shake vigorously until the outside of the shaker is frosty.
4Double-strain into the chilled glass (a bar strainer set over a small sieve is perfect). Garnish with the celery seed and a small basil leaf.