1½ ounces Mezcal
½ ounce Suze Scant
¼ ounce Giffard crème de pamplemousse
2 dashes Angostura bitters
Lemon twist for garnish
Orange twist for garnish
Combine the ingredients, except the garnishes, in a mixing glass three-quarters filled with ice. Stir until chilled, about 30 seconds. Strain into a rocks glass filled with ice. Express the lemon and orange twists over the surface and drop them into the drink.
Cocktail recipes from “Mezcal + Tequila Cocktails” by Robert Simonson, featuring captivating photos by Lizzie Munro.
