Recipe:
Preparation
Combine mezcal, dry vermouth, blanc vermouth, and olive brine in a mixing glass filled with ice.
Stir well until thoroughly chilled and diluted (about 20–30 seconds).
Strain into a chilled Nick & Nora glass.
Garnish with one Castelvetrano olive.
Ingredients:
2 oz Agua del Sol Espadín mezcal
3/8 oz dry vermouth (ATXA dry recommended)
1/8 oz blanc vermouth (Cocchi Americano recommended)
1/2 oz olive brine
1 castelvetrano olive (for garnish)
Designed by Ben Skiba