Oaxacan Ice Water

We’re huge fans of the cocktail magic happening at the historic Hotel Congress bar in dusty Tucson, Arizona – so we were over the moon when we saw this recipe pop up in Imbibe magazine from their barman Aaron DeFeo.

Mezcal is a natural partner to grapefruit, but it’s still pretty surprising that a couple dashes of grapefruit bitters is all you need to bring such a lovely balance to the smoke.

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Shake everything (except the sparkling water) with ice, and strain into an ice-filled short glass.

Garnish with a lemon wheel (dusted in chili salt, if you’re really fancy).

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