Austin Hartman of Montana’s Trail House in Brooklyn, New York, sticks close to the wine-bitters-bubbles template of the classic spritz. His main break with tradition is the use of mezcal as a base. Wanting the liquor to play well with the other ingredients, he opts for the sweeter crema de mezcal. At first, the mezcal delivers a bracing, spirited hit you don’t expect from a spritz, but it calms down into an easygoing, refreshing whole.

La Quebrada Spritz

By Austin Hartman
Adapted by Robert Simonson

Ingredients:

• 1 ounce Del Maguey crema de mezcal, or use 3/4 ounce blanco mezcal and 1/4 ounce agave syrup
• 3/4 ounce Aperol
• 1/4 ounce grapefruit juice
• Grapefruit twist
• 4 ounces sparkling white wine

Directions:

In a cocktail shaker filled with ice, add crema de mezcal, Aperol and grapefruit juice. Shake until chilled, about 15 seconds.

Using a wineglass, squeeze grapefruit twist over it. Rub twist along the rim. Place twist at bottom of glass. Add 4-5 ice cubes.

Strain contents of shaker into glass. Top with sparkling wine.

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