Austin Hartman’s crema de mezcal-based take on the spritz draws inspiration from Hartman’s grandfather, a cliff-diver in Acapulco—the essence of danger and finesse distilled into an at-once delicate and bracing drink.
La Quebrada Spritz
Austin Hartman, Montana's Trail House | New York
- 1 ounce crema de mezcal
- 3/4 ounce Aperol
- 1/2 ounce fresh grapefruit juice
- 4 ounces sparkling wine
Garnish: grapefruit twist
- Express grapefruit twist and place at the bottom of an empty wine glass.
- Add five ice cubes.
- Combine mezcal, Aperol and grapefruit juice in a tin and shake.
- Double-strain into wine glass over ice.
- Top with sparkling wine.