The Clock at Grand Central
This mezcal cocktail comes from the new Palladino’s Steak & Seafood in New York’s Grand Central Terminal.
The Clock at Grand Central
Ingredients
1 ½ oz. Mezcal2 oz. Blood orange juice½ oz. Lime juice¼ oz. Maple syrupRed chili flakesEgg white
Instructions
Dry shake all ingredients without ice to emulsify the egg white and create a rich foam.
Add ice and shake again vigorously to chill and dilute properly.
Double strain into a chilled coupe or Nick & Nora glass to remove ice shards and chili flakes for a silky texture.
Garnish with a light dusting of red chili flakes (or a fine line down the foam for visual flair).
Notes
Julien Moreno, beverage director at Palladino’s Steak & Seafood in New York’s Grand Central Terminal, created this recipe.
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