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.
Ingredients
- 1½ parts Mezcal
- 1 part Lemon juice
- ½ part Agave nectar
- 2 dashes Grapefruit bitters
- 2 parts Sparkling water
Instructions
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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Read more
- Oaxacan Ice Water from Imbibe magazine
Abbey Mears, Google Play Store 
