| 1 1/2 fl oz | Del Maguey Vida Clásico Mezcal |
| 1/2 fl oz | Strucchi Red Bitter Liqueur |
| 1/2 fl oz | Cointreau triple sec liqueur |
| 1 fl oz | Pink grapefruit juice (freshly squeezed) |
| 4 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill a Coupe glass.
- Prepare grapefruit zest for garnish.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- Express grapefruit zest twist over cocktail and use as garnish.
Strength & taste guide:
Review:
There's something about the more assertive style of mezcal that suits this cocktail better than its original tequila-based incarnation.
History:
A riff on Naren Young's 2013 tequila-based High Noon cocktail. When I say "riff" the only change is swapping tequila for mezcal. This mezcal-based version was popular and is identified with New York City's Empellón Cocina Mexican-restaurant before its closure in 2017.
Nutrition:
One serving of High Noon (Mezcal-based) contains 177 calories.
Alcohol content:
- 1.5 standard drinks
- 20.04% alc./vol. (40.08° proof)
- 21.1 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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