Roberts, Chef Williamson’s husband and co-chef at the couple’s L.A.
restaurants, uses both tequila and mezcal in this colorful cocktail with a
kick. While tequila is made from the blue agave plant, mezcal can be
made from any number of agave varieties, and often has a smokier flavor.
Yields 1 cocktail
1 fl. oz. (2 Tbs.) white tequila
1/2 fl. oz. (1 Tbs.) mezcal
1/2 fl. oz. (1 Tbs.) cranberry liqueur
Dash of aromatic bitters
1 whole star anise, for garnish
tequila, mezcal, cranberry liqueur, and bitters in a cocktail shaker.
ice and stir until chilled.
a rocks glass over a single large square ice cube, filling the glass half to
three-quarters full. Garnish with star anise.