Name: High Noon (Mezcal-based)
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Mezcal; 15 ml Red bitter liqueur; 15 ml Triple sec; 30 ml Pink grapefruit juice; 4 drop Saline solution 4:1

High Noon (Mezcal-based)
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Serve in a Coupe glass

Ingredients:
1 ¹⁄₂ oz	Del Maguey Vida Clásico Mezcal
¹⁄₂ oz	Strucchi Red Bitter (Campari-style liqueur)
¹⁄₂ oz	Cointreau triple sec liqueur
1 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 garnish of grapefruit zest twist.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.
EXPRESS grapefruit zest twist over cocktail and use as garnish.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

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High Noon (Mezcal-based) lifestyle image

Review:

There's something about the more assertive style of mezcal that suits this cocktail better than its original tequila-based incarnation.

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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.

More cocktails by Naren Young

Nutrition:

One serving of High Noon (Mezcal-based) contains 177 calories

Alcohol content:

1.5 standard drinks
20.04% alc./vol. (20.04° proof)
21.1 grams of pure alcohol

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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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Loïc Pierre

24th April at 20:58

Tried with spanish pomelo instead of grapefruit... I think it wasn't such a good idea. Next time I'll try it with proper grapefruit !
Probably not my favourite mezcal cocktail anyway.

Calvin Grant

4th November 2023 at 02:31

Interesting; very interesting combination of flavors. Campari's characteristic bittersweet collides with the smokey bitters from the mezcal (I used Apaluz, wild grown and sustainably harvested Agave Durangensis), and the pony kicked back. Indeed the grapefruit juice contributed some bitter/sours as well and the whole thing works 'cause it's so boozy.