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

Ingredients

1 ¹⁄₂ fl oz

Del Maguey Vida Clásico Mezcal

¹⁄₂ fl oz

Italian red bitter liqueur

¹⁄₂ fl oz

Cointreau L'Unique triple sec liqueur

1 fl oz

Pink grapefruit juice (freshly squeezed)

4 drop

Saline solution (20g sea salt to 80g water) or merest pinch of s

How to make

Glassware

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of grapefruit zest twist.

Method

SHAKE all ingredients with ice.

FINE STRAIN into chilled glass.

Garnish

EXPRESS grapefruit zest twist over cocktail and use as garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

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

Alcohol content:

1.6 standard drinks
20.04% alc./vol. (40.09° proof)
22.6 grams of pure alcohol

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.

Comments & Discussion

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Cassandra Adams Premium Member 18w

Enjoyable, especially for the appreciator of mezcal: the mezcal/campari/triple sec combination works well, although we felt that the grapefruit was largely lost. We thought a bit more citrus would improve it, perhaps grapefruit bitters or lime next time.

Donald S 1y

Tried and found it anything but sweet. It wasn't bad but I'm not sure how most would enjoy it. Next time I'll try it with Aperol and see if it changes it much. Perhaps for tequila drinkers it would be fine as it. I like providing option so I'll play around with this a bit.

Loïc Pierre 1y

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 Premium Member 2y

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.