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Recipe: The Montauk

The Montauk

Total time: 5 minutes

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.

Copyright © 2014, Los Angeles Times
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