Crimson Desert Bloom
This vibrant mezcal sour showcases the earthy, smoky notes of mezcal beautifully complemented by the tart sweetness of raspberry syrup, all brought to life with a bright lemon zing and just a whisper of Ancho Reyes Rojo.
Ingredients
- 2 oz Mezcal
- 0.75 oz Fresh lemon juice
- 0.75 oz Raspberry syrup
- 2 dashes Ancho Reyes Rojo
Instructions
- Combine mezcal, fresh lemon juice, raspberry syrup, and Ancho Reyes Rojo in a shaker with ice.
- Shake until well chilled, about 15 seconds.
- Strain into a chilled rocks glass over a large, fresh ice cube.
- Garnish with a few fresh raspberries or a dried chili pod for an aromatic touch.
Glassware: Rocks glass
Garnish: Fresh raspberries or a dried chili pod
History
A straightforward sour variation, this recipe highlights the brighter, fruitier side of mezcal. By using raspberry syrup as the primary sweetener and Ancho Reyes as a mere dash, it leans into a more refreshing, less boozy profile than its Ember cousin, perfect for a sunny afternoon.