Sunday Mass

Nikki Sunseri, Las Perlas | Los Angeles

muddler cocktail illustration

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.

Ingredients

Serving: 1

  • 2 ounces mezcal, preferably El Silencio Espadín
  • 2 ounces mezcal, preferably El Silencio Espadín
  • 1 ounce fig and rosewater syrup (see Editor's Note)
  • 1 ounce fig and rosewater syrup (see Editor's Note)
  • 1/2 ounce lemon juice
  • 1/2 ounce lemon juice

Garnish: rose petals and chicharrón salt (see Editor's Note)

Directions
  1. Combine all ingredients in shaker with ice and shake.
  2. Strain contents of shaker over ice into rocks glass rimmed with chicharrón salt.
  3. Garnish with rose petals.
Editor's Note

Fig and Rosewater Syrup:
4 ounces fig preserves
1 tablespoon rosewater
1 ounce water

Bring all ingredients to a boil. Strain and pour liquid into container.

Chicharrón Salt:
1 large bag chicharrónes
1/2 cup salt

Crush chicharrónes until powdered. Mix with salt.

Tagged: Las Perlas, mezcal