Christopher Longoria of restaurant 1760 in San Francisco devised this beautifully colored, wonderfully aromatic cocktail to highlight mezcal in a way that smooths out its rustic edges. It’s bright and sophisticated, not to mention wickedly strong.| by Christopher Longoria
- 1Place a coupe glass in the freezer to chill.
- 2Place the medium basil leaves, lime juice, and sugar in a cocktail shaker; muddle vigorously. Add the vodka, mezcal, tequila, Cointreau, and egg white. Shake vigorously without ice (this emulsifies the egg white, also known as a “dry shake”).
- 3Fill the shaker halfway with ice. Shake vigorously until the outside of the shaker is frosty.
- 4Double-strain into the chilled glass (a bar strainer set over a small sieve is perfect). Garnish with the celery seed and a small basil leaf.