Recipes

The Mexican Vacation by Mack Ross

A cocktail that clucks well with fried chicken by the Shanghai-based bartender. 

This recipe was first featured in our story on fried chicken and cocktails.

60ml Mina Real mezcal*
45ml Grapefruit juice
20ml Lime juice
20ml 1:1 Simple syrup
Pinch of salt
3ds Peychaud’s bitters

Shake and strain into a cocktail glass. Serve with fried chicken topped with peanut butter, sriracha and lemon pulp atop cilantro.

*And if you don’t have mezcal then Mack says you can use blanco tequila and a tiny bit of Caol Ila.

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