La Quebrada Spritz
Austin Hartman of Montana’s Trail House in Bushwick, Brooklyn, sticks pretty close to the wine-bitters-bubbles template of the classic spritz with this simple drink. His main break with tradition is his use of the fiery agave spirit mezcal as a base. Wanting the liquor to play well with the other ingredients, he opts for the sweeter, softer Crema de Mezcal, from Del Maguey. “It still has some of the smoky, spice qualities of mezcal, but some of the sweetness that works well with the bitterness of the Aperol,” he said. At first, the mezcal delivers a bracing, spirited hit you don’t expect from a spritz. But after a few sips, it all calms down into an easygoing, refreshing whole.
- Serves: 1 person
- 1ounce Del Maguey Crema de Mezcal, or use 3/4 ounce blanco mezcal and 1/4 ounce agave syrup
- ¾ounce Aperol
- ¼ounce grapefruit juice
- Grapefruit twist
- 4ounces sparkling white wine, such as a dry cava or prosecco
Step 1In a cocktail shaker three-quarters filled with ice, add crema de mezcal, Aperol and grapefruit juice. Shake until chilled, about 15 seconds.
Step 2Using a wineglass, squeeze grapefruit twist over it and rub twist along the rim. Place twist at bottom of glass. Add 4 to 5 ice cubes. Strain contents of shaker into glass. Top with sparkling wine.