0:21
The Shelby Street Sour
The atomized mezcal is 🔑 Sharing a recipe I created for the menu over at the new bar at @claytonandcrume last month. Think of it like an elevated margarita. If you’re ever in Louisville •••••••••••••••••••••••••••••••••• SHELBY STREET SOUR •••••••••••••••••••••••••••••••••• ▫️2 oz. Reposado or Anejo Tequila ▫️¾ oz. Demerara Syrup ▫️¾ oz. Lime Juice ▫️¾ oz. Pineapple Juice ▫️Atomized Mezcal ▫️Pineapple Frond (garnish) ▫️Dehydrated Lime Wheel (garnish) •••••••••••••••••••••••••••••••••• Combine all ingredients except garnish into a shaking tin with ice. In a rocks glass, add crushed or pebble ice. Shake and strain into a rocks glass over ice. Add spritz of mezcal. Garnish with lime wheel.
0:36
Vanilla & Smoke Espresso Cocktail
10min · 1 serving Ingredients • 3/4 oz Licor 43 • 1.5 oz mezcal • 1 oz espresso • 1/2 oz brown sugar syrup* Add all ingredients to a cocktail shaker with ice. Shake vigorously for 10-20 seconds. Strain into a chilled coupe glass. Express the oil from an orange peel over the top. Garnish with orange peel. * Add 1 cup brown sugar and 1 cup water to a medium saucepan. Bring to medium heat stirring until sugar dissolves. Remove from heat and allow to cool. Store syrup in an airtight container in the refrigerator for up to 3 weeks.
The Boozy Ginger
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