Arinato Lillet And Mezcal Cocktail Food

THE ARINATO

Steps:

• Into a cocktail pitcher, add mezcal, Lillet Blonde, vermouth, Chartreuse, and maraschino liqueur. Fill pitcher with ice, and stir to combine and dilute the cocktail, 20 seconds. Add 3 dashes of bitters, and stir until pink color is evenly distributed.
• Into a chilled rocks glass, add 1 large ice cube. Strain cocktail into the glass. Peel a 4-inch strip of grapefruit peel; bend it lengthwise over the glass to spritz the surface with citrus oil. Rub the outside of the peel around the rim of the glass. Submerge ¾ of the grapefruit twist in the cocktail and serve immediately.

INFINITY POOL (BATCHED MEZCAL COCKTAIL WITH CELERY AND LILLET)

Steps:

• Up to 1 day before serving, make the batch. Pour chilled mezcal, chilled Lillet blanc, chilled simple syrup, celery bitters, and water into a 2-quart pitcher and stir to mix. Seal well, covering with plastic wrap if needed, and refrigerate.
• Up to 2 hours before serving, prepare celery and lemon juices and stir into pitcher mix. Reseal and return to refrigerator if not serving immediately.
• To serve, stir mixture well. Place a large ice cube in each rocks glass, then pour in cocktail and garnish with a small pinch of smoked salt and a lemon wheel, if desired.