Saladito

SALADITO

• 2 oz. / 60 ml. mezcal Espadín

• ¾ oz. / 22.5 ml. fresh lime juice

• ¾ oz. / 22.5 ml. honey syrup

• pinch of cayenne and salt to garnish

METHOD
add all ingredients to shaker tin / add ice (ideally one big cube) / shake until chilled / strain into a coupe or Nick and Nora / garnish with a pinch of cayenne pepper and salt

ABOUT
I found this cocktail in Sasha Petraske’s “Regarding Cocktails.” Marcos Tello took the classic gin-based cocktail The Business and gave it a smoky twist with mezcal. Then he finished it off with just a pinch of cayenne and sea salt on top. He shakes it with one big ice cube until the drink pours out with a soft, almost soapy-looking froth. That foam is not just for show. It gives the drink a silky texture and helps bring the salty spicy topping to the forefront. Cheers y’all!