Yana Volfson, the beverage director at Cosme, created this elegant yet lively drink for that Manhattan restaurant. It draws its ingredients equally from France and Mexico. The fiery mezcal is calmed by the subtly sweet and fruity blanc vermouth. The guanabana nectar (also known as soursop), which has litchi-like characteristics, adds yet another unexpected flavor note to this twist on a margarita. The drink is a perfectly balanced amalgam of the unusual and the familiar. Goya makes a guanabana nectar that can be found in many New York City bodegas.
- Serves: 1 person
- 1ounce mezcal, preferably Vida
- ¾ounce blanc vermouth, preferably Dolin
- ¾ounce lime juice
- ½ounce guanabana nectar
- Scant 1/2 ounce agave nectar
Step 1Dip half of the rim of a rocks glass in absinthe and then in salt.
Step 2In a cocktail shaker three-quarters filled with ice, combine the mezcal, vermouth, lime juice, guanabana nectar and agave nectar. Shake hard until chilled, about 15 seconds. Strain into the prepared rocks glass filled with one large ice cube.