SCOTT BARWICK Scott is a bar manager at Two Twenty Restaurant. He enjoys introducing people to new spirits. www.twotwentyrestaurant.com
On the menu
DIRECTIONS Prepare a 9 oz. rocks glass with cubed ice. To a shaker cup add: 1 oz. mezcal (Alipus, San Andres) 1 oz dry vermouth oz. ginger syrup oz. grenadine oz. fresh lime juice Fill shaker with ice and shake. Double strain into glass. Garnish with thin lime wheel.
El Bigote Cocktail
The El Bigote cocktail is bursting with flavor. Try this refreshing recipe on a warm summer evening.Previous Page