1½ ounces Mezcal
1 ounce Dolin blanc vermouth
½ ounce Jalapeño-Infused Blanco Tequila
1 teaspoon Giffard crème de pêche
Combine the ingredients in a mixing glass three-quarters filled with ice. Stir until chilled, about 30 seconds. Strain into a chilled coupe. (No garnish.)
Cocktail recipes from “Mezcal + Tequila Cocktails” by Robert Simonson, featuring captivating photos by Lizzie Munro.
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