Fog Bar in Rockland won 2016 readers’ choice Best Cocktail Bar in Downeast Magazine. Bar manager Josh Cardoso said they regularly have nine specialty cocktails on the menu with names such as Stiggy Stardust, Red Leather Pants, and Above the Clouds (it would be fun to be a fly on the wall during those brainstorming sessions!). They are expanding to 12 for summer. One of the new cocktails is the Mezcalito. This cocktail has a light smokiness that doesn’t hit you in the face, with just a hint of sweetness. You really need to make a visit to experience Fog Bar’s creativity firsthand.
Makes
1 drinkIngredients
- Hickory-smoked coarse sea salt
- 1 ounce Mijes Reposado mezcal from Oaxaca
- ½ ounce Herradura Añejo tequila
- ¾ ounce Cointreau
- ½ ounce fresh lime juice
- Lime wheel for garnish
Instructions
- Rim a coupe glass with coarse smoked salt (they use Doctor Dave's Smokehouse hickory-smoked kosher salt from Readfield, Maine). Combine the mezcal, tequila, Cointreau, and lime juice and shake vigorously with ice. Strain it into your salt-rimmed glass and garnish with a floating lime wheel. Sip and smile.
