- 2 ounces mescal
- 3/4 ounce lemon juice
- 3/4 ounce simple syrup
- 1 egg white
- Ground cinnamon, for garnish
- Ground nutmeg, for garnish
Put the mescal, lemon juice, simple syrup and egg white in a cocktail shaker and dry-shake (without ice) until frothy. Add ice to the shaker and vigorously shake. Strain into a chilled double-rocks glass. Garnish with ground cinnamon and nutmeg.
Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
Recipe courtesy of Geoffrey Zakarian