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.