Smoke on the Water
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Liquor.com / Tim Nusog
This cocktail from Carlos Perez at Chicago’s Nellcote is simultaneously elegant and ready to blaze.
Ingredients
- 1 1/2 ounces Banhez Mezcal Artesanal
- 3/4 ounce Cointreau
- 1/2 ounce hibiscus simple syrup
- 1 ounce watermelon juice, freshly pressed
- 1/2 ounce lime juice freshly squeezed
- Garnish: flaming rosemary sprig
Steps
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Soak a fresh rosemary sprig upside down with 100-proof alcohol for five minutes.
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Add all of the ingredients to a shaker with ice, and shake until chilled.
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Strain into a rocks glass.
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Place the prepared sprig upright in the rocks glass, and light immediately before serving. Extinguish before drinking.