This mezcal cocktail comes from the new Palladino’s Steak & Seafood in New York’s Grand Central Terminal.
The Clock at Grand Central
Ingredients
- 1 ½ oz. Mezcal
- 2 oz. Blood orange juice
- ½ oz. Lime juice
- ¼ oz. Maple syrup
- Red chili flakes
- Egg white
Instructions
- Dry shake all ingredients without ice to emulsify the egg white and create a rich foam.
- Add ice and shake again vigorously to chill and dilute properly.
- Double strain into a chilled coupe or Nick & Nora glass to remove ice shards and chili flakes for a silky texture.
- Garnish with a light dusting of red chili flakes (or a fine line down the foam for visual flair).
Notes
Julien Moreno, beverage director at Palladino’s Steak & Seafood in New York’s Grand Central Terminal, created this recipe.
