Nutritional Analysis per serving (1 servings)Powered by
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.
Regulars come in to your bar for various reasons: Their friends and colleagues go there. They enjoy the ambience. Maybe they really like you and the other bartenders behind the bar. More than likely, they have a cocktail they really enjoy every time they sit at the bar. Serving that cocktail and the others on the menu consistently is key to keeping your best patrons coming back again and again and is really quite simple. Proper measuring using a jigger is paramount to creating consistency behind the bar.
A warm baked apple aroma and flavor treat the palate when taking a sip of the Treacle. With wonderful notes of cinnamon the Treacle is the perfect cocktail to show off a delicious spiced rum like Sailor Jerry Spiced Rum.