A Thompson's Bookstore Spring 2016 cocktail submission to Cointreau's Art of the Margarita competition. Britney Day balanced the beauty and character of a organic mescal from Del Maguey and spiced it up with a uniquely salted rim and Ancho Chili Reyes nose.
3/4 oz Lime Juice
3/4 oz Orange Juice
1/4 oz Simple Syrup
1 oz Cointreau
1/2 oz Ancho Chili Reyes Liquor
1.5 oz Vida Mezcal
4 dashes Jerry Thomas Bitters
Shake and strain over fresh ice, float the 1/2 oz Ancho Chili Liquor and dash the Jerry Thomas over the ice cubes. Serve in a BBQ Smoked Salt rimmed glass.