This was THE BEST with the Mezcal. Smokiness came through beautifully. And I love using Strega….large rock keeps it chilled wothout too much dilution….
I substituted (a little less) tequila anejo aged in oak barrels and still got that savory smokiness coming through, nicely balanced with cinnamon-sweet strega.
There's a fascinating tension between the Mezcal and the Liquore Strega. (I used Montelobos Espadin Joven.) Cocchi Storico Vermouth di Torino provided a well traveled bridge for the two to meet.
OK. I made this with the grasshopper salt. It's the first time that I think I've ever been able to describe salt as "meaty". The cocktail is pretty decent though!