At Las Perlas in Downtown L.A., bartender Nikki Sunseri’s Sunday Mass is an innovative mix of mezcal, citrus and fig and rosewater simple syrup, served on the rocks and garnished with chicharrón salt and rose petals.
“This drink is dark, austere and has the characteristics of smoke, roses and roasted pork,” says Sunseri, which adds up to an unorthodox response to the increasingly common “something smoky” call.