The smoky, floral, creamy Highland Picnic from Nacho Jimenez at Ghost Donkey is a masterclass in recipe balance, exhibiting a split spirit base, a split citrus component, and split sweeteners!
Tequila and mezcal (Jimenez calls for Montelobos) make up the base, followed by lime and yuzu (a Japanese relative of the lemon with a floral, tart flavor), finished with simple syrup and agave syrup, united and softened by fluffy egg white. It’s beautiful to behold and a genuine treat to slowly sip, taking in the delicate scents and flavors.
- 1 part Mezcal
- 1 part Aged tequila
- ½ part Lime juice
- ½ part Yuzu juice
- ½ part Simple syrup
- ½ part Agave nectar
- 1 part Egg white or Aquafaba
Dry-shake all ingredients first without ice, then again with ice added. Double-strain through a fine mesh strainer into a chilled cocktail or coupe glass. Garnish with a slice of fresh or dehydrated orange, and a pinch of pink salt if you’ve got it (Jimenez uses a hibiscus salt).
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- Highland Picnic from Ghost Donkey at Imbibe