Yield: Yields 1 cocktail
Nick Roberts, Chef Williamson’s husband and co-chef at the couple’s L.A. restaurants, uses both tequila and mezcal in this colorful cocktail with a kick. While tequila is made from the blue agave plant, mezcal can be made from any number of agave varieties, and often has a smokier flavor.
Recipe adapted from Moveable Feast with Fine Cooking.
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