This mezcal cocktail comes from the brand new Palladino’s Steak & Seafood in New York’s Grand Central Terminal.
The Clock at Grand Central
- 1 ½ oz. Mezcal
- 2 oz. Blood orange juice
- ½ oz. Lime juice
- ¼ oz. Maple syrup
- Purple chili flakes
- Egg white
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Dry shake all elements with out ice to emulsify the egg white and create a wealthy foam.
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Add ice and shake once more vigorously to relax and dilute correctly.
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Double pressure into a relaxing coupe or Nick & Nora glass to take away ice shards and chili flakes for a silky texture.
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Garnish with a light-weight dusting of pink chili flakes (or a nice line down the froth for visible aptitude).
Julien Moreno, beverage director at Palladino’s Steak & Seafood in New York’s Grand Central Terminal, created this recipe.
