Recipe: The Montauk
December 29, 2012
Servings: 1 cocktail
Note: Adapted from Matthew Biancaniello. Dehydrated tangerine peels can be found at select cooking and Asian markets, as well as online.
3/4 ounce mezcal, preferably Del Maguey
3/4 ounce gin, preferably Hendrick's
3/4 ounce aquavit, preferably Krogstad
3/4 ounce mandarin vodka, preferably Hangar One
3/4 ounce Jamaican rum, preferably Smith and Cross
3/4 ounce fresh lemon juice
3/4 ounce agave syrup (1:1 ratio of water to agave)
1 to 2 ounces of fresh blood orange juice
Dehydrated tangerine peel, for garnish
In a large pint glass, combine the mezcal, gin, aquavit, vodka, rum, lemon juice and agave syrup. Stir together and add ice. Top off with the blood orange juice and garnish with the tangerine peel.
Each serving: 332 calories; 0 protein; 23 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 4 grams sugar; 2 mg sodium.
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