Mezcal Cocktails Paloma de Cereza
Raul Yrastorza, Red Car Bar
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Cocktail: Juquila
Bartender: Raul Yrastorza
Cocktail: Paloma de Cereza
Bartender: Raul Yrastorza
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Paloma de Cereza
Bartender: Raul Yrastorza
Bar: Red Car Bar at Cole's
Glass: Highball, 8.3 ounces
Color: Grapefruit, with a lime green hue
Quote: “It will look, taste and remind you of the vibrant open-air markets of Oaxaca.”
3 cherries, soaked in Del Maguey Chichicapa mezcal
½ ounce agave nectar
4 dashes angostura bitters
2 ounces Del Maguey Santo Domingo mezcal
Gusano (worm larvae) powder (can be purchased at Guelaguetza Restaurant, L.A.)
Grapefruit juice, freshly squeezed
Soda water
1 dash salt
3 Luxardo Marasche cherries
Slice of lime
In a mixing glass, muddle 3 mezcal-soaked cherries, agave nectar, bitters and mezcal. Shake and strain into a collins glass rimmed with gusano. Fill with grapefruit juice and soda water. Add 1 dash of salt from shaker to top of cocktail. Garnish with 3 Luxardo Marasche cherries and slice of lime.
