Ruby Rosalita

In this take on the classic Negroni, one part joven mezcal meets one part high-quality vermouth (for a little sweetness), and one part bitter liqueur (Campari and Cappalletti combined).  A few drops of saltwater solution act to balance out the bitterness from the liqueurs and the citrus juices.  The result is is a flavor with rounded edges, a lighter flavor, and a citrusy finish, that's ideal for brunch.

If you're unfamiliar with mezcal, it's tequila’s smokier and more complex cousin; made by distilling the charred leaves of the maguey plant (itself a cousin of the blue agave plant, from which tequila is made).


Recipe:

  • 1 oz. Los Nahuales joven mezcal
  • 1 oz. Cocchi Americano vermouth
  • ½ oz. Campari
  • ½ oz. Cappelletti
  • ¾ oz. fresh squeezed grapefruit juice
  • ¼ oz. fresh squeezed lime juice
  • 10 drops of saltwater solution (about half of an eyedropper) *

* To make saltwater solution: dissolve one part salt into one part water.

Instructions:

Shake and double strain into a coupe glass.  Take one grapefruit peel and squeeze, expressing oils over glass.


 

Lyn65 Restaurant & Bar is a dining and drinking oasis in an otherwise nondescript strip mall. The bar opens at 4pm; dinner is served beginning at 5pm. Sunday brunch begins at 10am.

6439 Lyndale Ave. South
Minneapolis, MN 55423
(612) 353-5501

http://www.lyn65.com/