1½ ounces Mezcal
½ ounce raicilla tabernas
¼ ounce cocktail onion brine
4 dashes celery bitters
Cocktail onion for garnish
Combine the ingredients, except the garnish, in a mixing glass three-quarters filled with ice. Stir until chilled, about 30 seconds. Strain into a chilled coupe. Garnish with the cocktail onion.
Cocktail recipes from “Mezcal + Tequila Cocktails” by Robert Simonson, featuring captivating photos by Lizzie Munro.
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