The mezcal-for-gin substitution effect strikes again.
Any chance you’ve considered a way to pull this off with Fernet if you don’t have any mint handy?
Is there an advantage to blending the sugar over heating up the water to dissolve the sugar?
Looks like you dropped the pre-shake muddle from your South Side last year. I assume this is not due to any difference from the mezcal but just streamlining thanks to the shake?
Just here to say this is the drink that made me love mezcal. The mint, combined with the smoke of mezcal, pair so well. Cheers.