This one is fun! The charred grapefruit pairs well with the smokiness of the mezcal, and it’s very pretty. You can do it in a rocks glass with the soda, but I chose to do it in a coupe and skip the bubbles. I also used aquafaba instead of egg since my partner is vegan.
- 1 ½ oz Del Maguey Chichicapa mezcal
- ½ oz simple syrup
- club soda
- 1 egg white
- 3 dashes Angostura bitters
- 1 grapefruit
Use an open flame from your gas stove (or kitchen torch, or broiler) and a pair of tongs to char a half a grapefruit, and a few additional slices for garnish. Juice the charred half-grapefruit. Pour the mezcal, grapefruit juice, simple syrup, egg white and bitters into an empty cocktail shaker. Dry shake, then shake with ice. Strain into a coupe, then top with club soda. Garnish with a charred grapefruit slice.
Thanks! Your little Pellegrino drink sounds delightful.
On the aquafaba front, there’s definitely no bean taste; it’s very neutral! I’m not vegan, so I can say that they are quite similar having tried both.
To use it in a recipe, I use 3 tablespoons to substitute for one egg white. Then, yes, a dry shake and then a shake with ice. And less need to double-strain than with egg!