Highland Picnic | Cocktail Party

Highland Picnic

Highland Picnic sour cocktail with mezcal, tequila, lime juice, yuzu juice, simple syrup, agave syrup, and egg white

The smoky, floral, creamy Highland Picnic from Nacho Jimenez at Ghost Donket 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.



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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