It’s rare to find a mezcal drink where those smoky flavors don’t overwhelm the drink, but bartender Josie Packard of Boston’s Drink bar has pulled it off. The huge serving of aromatic bitters is what does the trick, bringing peppers and spices to match the woody smoke of the mezcal.
This is a drink best served very small, and very cold. Use your smallest glass, and pop it in the freezer well in advance so it’s ice-cold.
Shake all ingredients with ice and strain into a small, chilled cocktail or coupe glass.
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