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The Clock at Grand Central cocktail
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The Clock at Grand Central

Course Drinks
Keyword Blood orange juice, chili flakes, egg white, lime, Maple syrup, mezcal

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.