Grandpa’s Sun Tea Cocktail
From Imbibe Magazine·View original →
rocks
Ingredients
- 1 ozCynar
- 3⁄4 oz. fresh lemon juice
- 1⁄2 oz. Averna
- 1⁄2 oz. mezcal (Watershed uses an espadín from Del Maguey)
- 1⁄2 oz. rich simple syrup (1.5:1)
Preparation
- 1.
Shake all of the ingredients with ice, strain into a glass filled with fresh ice, then garnish. (If batching in advance, add 1 oz. of water per serving and fully chill the mixture; to serve, simply pour into ice- filled glasses and garnish.)