“The Bricia” a cocktail named after Bricia Lopez, the mezcal-loving co-owner of Pal Cabrón, this drink from Las Perlas barman Raul Yrastorza features a house-made marmalade of sweet-skinned kumquats. Shaken with mezcal, egg white and spice-infused honey, it’s a smoky concoction fitting for a cool night in Downtown L.A.
- Pinch of fennel seeds
- Pinch of cloves
- 2 ounces mezcal, preferably Sacacuento Anejo
- 1 egg white
- 1 ounce fresh lemon juice
- 2 teaspoons orange marmalade (choose a brand with plenty of rind in it)
- 1/2 ounce five-spice honey syrup
- A few dashes of Fee Brothers Whiskey Barrel Aged Bitters or Angostura Bitters
- Pinch of pico de gallo chili powder (found in Latin markets)
Muddle a pinch each of fennel seeds and cloves in the bottom of a cocktail shaker. Add the Sacacuento Mezcal, egg white, lemon juice, marmalade and honey syrup. Shake vigorously to emulsify the egg white with the other ingredients. Add ice and shake until cold, then strain into a chilled old-fashioned glass. Garnish with a few dashes of bitters and a small pinch of pico de gallo chili powder.