Lobo Salvaje
Our signature cocktail: yuzu, agave and grapefruit. A straightforward sour with character that lets the mezcal speak.
Our signature cocktail. Yuzu, an intensely aromatic Japanese citrus, connects with the tangerine and green citrus notes of Canto de Lobo; agave syrup underlines the sweetness of the roasted agave, and grapefruit bitters leave a clean, bitter finish. A straightforward sour with character that lets the mezcal speak.
Profile: citrusy, fresh, slightly bitter
Glass: old fashioned with one large ice cube
Technique: shaken and double strained
Ingredients
- 2 oz (60 ml) Canto de Lobo Mezcal
- ⅔ oz (20 ml) yuzu juice
- ½ oz (15 ml) agave syrup (see below)
- 2 dashes grapefruit bitters
- 1 pinch of sea salt (or 2 drops saline solution)
- Grapefruit peel, to garnish
Agave syrup
Mix 2 parts agave nectar with 1 part warm water until combined. Keeps for a month in the fridge.
Method
- Chill the glass with ice while you make the cocktail.
- Add the mezcal, yuzu juice, agave syrup, bitters and salt to a shaker.
- Fill with ice and shake hard for 10 to 12 seconds.
- Discard the ice from the glass, add one large cube and double strain.
- Express the grapefruit peel over the surface and use it as garnish.
Bartender's tip
Fresh yuzu is hard to find; a 100% bottled yuzu juice works very well. No yuzu? Use ⅓ oz (10 ml) lime juice and ⅓ oz (10 ml) tangerine juice: softer, just as good. Taste before serving: if your yuzu is very sharp, raise the syrup to ⅔ oz (20 ml).
Enjoy responsibly.
