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.
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)
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