The City Magazine Since 1975

Joe Raya's Clay Pigeon Cocktail

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1/2 oz. fresh lime juice
1 oz. fresh grapefruit juice
2 oz. Mezcal
3/4 oz. homemade ginger honey (see recipe below)
2 dashes angostura bitters

For the ginger honey:
17 fl. oz. local honey
17 oz. water
3 oz. ginger juice (juice squeezed from grated fresh ginger)



Place the ingredients into a cocktail shaker with ice and shake vigorously. Double strain (using a cocktail strainer and a fine-mesh tea strainer) into a chilled coupe glass. Garnish with a large slice of grapefruit peel.

For the ginger honey:
Heat in a small saucepan until the honey melts and all the ingredients are combined. Cool to room temperature, cover, and refrigerate.