La Quebrada Spritz

Austin Hartman, Montana's Trail House | New York

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.


Serving: 1

  • 1 ounce crema de mezcal
  • 3/4 ounce Aperol
  • 1/2 ounce fresh grapefruit juice
  • 4 ounces sparkling wine

Garnish: grapefruit twist

  1. Express grapefruit twist and place at the bottom of an empty wine glass.
  2. Add five ice cubes.
  3. Combine mezcal, Aperol and grapefruit juice in a tin and shake.
  4. Double-strain into wine glass over ice.
  5. Top with sparkling wine.