El Buho Mezcal Recipe

Salt rim

Place smoked sea salt on a small plate. Rub a lime wedge around the top outer rim of a rocks glass and gently press the rim into the salt to coat about half to three-quarters of the circumference. Set the glass aside.

If using a large ice cube or sphere, add it to the prepared rocks glass now so the cocktail can be strained over it when ready.

Combine

In a cocktail shaker filled with ice, pour 2 oz mezcal, 0.5 oz reposado tequila, 0.75 oz fresh lime juice, 0.5 oz agave syrup, 0.25 oz orange liqueur, and 2 dashes Angostura bitters.

Shake

Secure the shaker lid and shake vigorously for 12–15 seconds until the exterior of the shaker is very cold and well-chilled.

Strain

Using a Hawthorne or fine strainer, double-strain the cocktail into the prepared rocks glass over the large ice cube. This yields a silky, clear drink without shards of ice or pulp.

Optional bitter float

If using the optional beeramol or bitter float, pour 0.5 oz gently over the back of a bar spoon onto the top of the cocktail to create a thin aromatic layer.

Express the oils of a lime wheel over the surface of the drink by holding the wheel skin-side down and giving it a quick squeeze, then drop the wheel onto the rim or float it on the cocktail.

Serve immediately. Sip slowly to appreciate the smoky mezcal, bright citrus, and the faint herbal-bitter lift from the float.