Mezcal-Rita | Wine Enthusiast
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At the Little Nell in Aspen, newly minted Master Sommelier Jonathan Pullis is pouring a sweetheart of a cocktail, using Sombra Mezcal, which is made from the hearts of Wild Espadin Agave. –Kelly J. Hayes


2 oz. Sombra Mezcal
½ oz. Cointreau
½ oz. fresh lime juice
¼ oz. Agave Nectar


Method: Rim glass with Hawaiian Red Sea Salt. Combine ingredients into chilled shaker. Shake until frothy. Serve on the rocks in salted glass, garnish with lime.

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