- 1 ounce Pelotón de la Muerte Mezcal
- ½ ounce St. Germain elderflower liqueur
- ½ ounce Campari
- 1 ounce fresh blood orange juice
- 1 blood orange wheel for garnish.
- Sunset Salt*
About this recipe
Catching sunset at the beach is my absolute bliss. I wake up and craft my long list of the day’s to-dos all planned around meeting the sun on the horizon at the end of the day.
Then sunset time rolls around and life inevitably gets in the way: “I just need to stop at the grocery store for one thing” or “I really should get some exercise” or my famous last words, “Just one more email …” Well, you know it—there never is just one more email. Hopes dashed again.
But lucky for us, there is a way to re-create our very own personal sunset at home. When distilling the poetics of sunset on the beach, you’re going to need a few things:
- Mezcal—to evoke the billowing smoke from the bonfire. We’re at the beach and it’s summertime—bring on the smoke!
- Campari—for color, cool factor and the bittersweet truth that sunset glows its fullest rays as it reaches the horizon and then it disappears.
- Elderflower liqueur—homage to floral scents mingling in the breeze—beach rose and honeysuckle, I’m talking about you ...
- Fresh citrus—what is a cocktail without it? Fresh-squeezed blood orange juice for drama and beaming rays of sunshine. Fresh lemon works too.
- Sea salt—not just any sea salt, Newport Sea Salt Co.’s coarse flakes harvested from Brenton Point on Ocean Drive in Newport. It’s the salty air brought to your lips. And since we’re going there, add a hint of sugar to keep you sipping, a piquant pinch of sweet paprika for color and a dash of cinnamon for a toasty heat.
All combined, simply pour and enjoy your very own sunset—at your very own pace.
Combine liquid ingredients in a bar tin with ice; shake vigorously for 10 seconds, strain into a stemmed glass filled with crushed ice and garnish with wheel of blood orange dipped in Sunset Salt.
*Sunset Salt: Combine 2 tablespoons Newport Sea Salt Co. pure sea salt (or other flaky sea salt) with 1 teaspoon sugar, 1 teaspoon cinnamon and 1 teaspoon sweet paprika powder. Shake to blend evenly and store in an airtight jar.