El Sangre de Bronx
Created by James Horn for Añejo Tribeca
Recipe:
1.5oz corn infused El Peleton de Muerte Mezcal
.5oz carpano Antica
.5oz Dolin Dry vermouth
.5oz blood orange puree
.5oz fresh lime
Glass: Coupe
Method: Shaken, strained, and served up
Garnish: "dead" worm salt, fried grasshopper and lime twist
[Photo courtesy of Añejo Tribeca]
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