The Montauk

Time 5 minutes
Yields Servings 1
The Montauk
(Glenn Koenig / Los Angeles Times)

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.

Adapted from Matthew Biancaniello. Dehydrated tangerine peels can be found at select cooking and Asian markets, as well as online.

If it’s entertaining, Jessica Gelt has likely covered it. Since joining the Los Angeles Times in 2003, she has written about television, music, movies, books, art, fashion, food, cocktails and more. She once played bass in a band with an inexplicably large following in Spain, and still gets stopped by fans (OK, maybe a fan) on the streets of Barcelona. She loves dive bars and very dry martinis with olives, though never simultaneously.
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