Rio Bravo

A bright, tiki-adjacent tropical mezcal cocktail. It pairs the spirit with fresh grapefruit juice, passion fruit syrup, and a touch of Campari, creating a beautifully bitter, fruity, and smoky concoction.

Ingredients:

  • 1 1/2 oz. mezcal (Zapien uses Del Maguey Vida)

  • 1 oz. fresh pineapple juice

  • 1/2 oz. Gran Classico

  • 1/2 oz. fresh lime juice

  • 1/2 oz. Chipotle honey syrup

  • 1 dash saline solution (1:1 salt to water)

Instructions:

  • Add all of the ingredients to an ice-filled shaker and shake briefly. Strain into a glass, then top with crushed ice. Garnish.

  • Chipotle Honey Syrup: Make 10 oz. of honey syrup (3:1 honey to water), then blend on high with one 1 oz. of chipotle sauce (about 2 minutes). Will keep in the refrigerator for up to 1 month.

Attribution:
Recipe: Ben Zapien, Raines Law Room, Chelsea, New York City
Photo: Eric Medsker | April 25, 2022
Origin: Imbibe

Clarence Mailwas