This smoky, sweet and sour cocktail was created by Rob Kharazmi and the bar team at Sidecut, Four Seasons Resort Whistler, just in time for Cornucopia.

INGREDIENTS: 
1.5 oz (45 mL) mezcal (such as Nuestra Soledad)
0.5 oz (15 mL) Bitterhouse DaMan grapefruit liqueur
0.5 oz (15 mL) fresh lemon juice
1 barspoon (5 mL) agave syrup
0.5 oz (15 mL) pasteurized egg white (or 1 small fresh egg white)
4 drops Ms Better’s Bitters Pineapple and Star Anise bitters
Optional: Citrus rimming mix (see note)

METHOD: 
Rim a rocks glass with citrus mix (if using; you can skip this step, or rim the glass with sugar or salt if you prefer).

Place mezcal, grapefruit liqueur, lemon juice, agave and egg white in a cocktail shaker without ice and shake vigorously until very frothy. Add ice and shake until chilled. Strain into the rocks glass and add a large ice cube or sphere, then place 4 drops of bitters on top of the drink. Serves 1.

Note: To make the citrus rimming mix, Kharazmi dehydrates orange and lemon peel, grinds it to a powder and mixes it with an equal amount of sugar and a small amount of dried basil.

—by Rob Kharazmi

Read more about the inspiration behind this cocktail.