Bartender Clay Taylor’s June Bug takes inspiration from the insect’s role as a harbinger of summer—appearing right around Juneteenth. The drink, a combination of smoky mezcal, Byrrh, tart cherry and tarragon shrub and walnut bitters, “reminds me of summer cookouts during my time in the South with friends and family,” says Taylor.
- 1 1/2 ounces mezcal
- 1/2 ounce Byrrh
- 2 ounces cherry tarragon shrub (see Editor's Note)
- 3 dashes Fee Brothers Black Walnut Bitters
- Combine all ingredients in a shaker tin and shake with several large ice cubes.
- Double strain into a rocks glass rimmed with pink peppercorn salt over crushed ice.