We’ve tweaked this delicious mezcal-based cocktail recipe from Toro Bravo restaurant in Oregon and it’s a delightful option for fall: a bit smoky, a bit sweet and just a little tangy tartness. The restaurant uses Maraska maraschino for its almond notes – but it’s tough to find in some areas. So we just opted to use our standard maraschino and add a drop of our Almond extract to get the flavor.
- 3 oz mescal
- 2 oz fresh squeezed grapefruit juice
- 1 oz fresh squeezed lime juice
- 1 oz maraschino
- 2 drops Dell Cove Spices’ Almond Extract
- lime wedges
- Dell Cove Spices’ Crabtown Cocktail Salt
Take your chilled bar glasses, moisten rim with lime wedges and garnish rim with Dell Cove Spices’ Crabtown Cocktail Salt. Set aside.
In a cocktail shaker filled with ice, add mescal, juices, maraschino and Dell Cove Spices’ Almond Extract. Cover and shake until shaker is well chilled. Strain into glasses and serve immediately.