A sangria-inspired punch by California bartender Scott Beattie.
Scott Beattie named this cocktail for the similarity between mezcal's smoky aroma to the scent of driftwood bonfires on the beaches of California.
First created during World War I, this Cognac-based cocktail traditionally had only two other ingredients: Cointreau and lemon juice. This version uses Germain-Robin XO brandy and maraschino liqueur.
How a quirky Prohibition-era bourbon cocktail came to manifest on U.S. drink menus right now.