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This day-drinking-ready cocktail from Carlos Perez at Chicago’s Nellcote is simultaneously elegant and ready to blaze.

  • 1 1/2 oz Banhez Mezcal Artesanal
  • 3/4 oz Cointreau
  • 1/2 oz Hibiscus simple syrup
  • 1 oz Fresh watermelon juice
  • 1/2 oz Freshly Squeezed Lime Juice
  • Garnish: Flaming rosemary sprig
  1. Add all of the ingredients to a shaker with ice, and shake until chilled.

  2. Strain into a rocks glass.

  3. Soak a fresh rosemary sprig upside down with 100-proof alcohol for five minutes.

  4. Put the sprig upright in the rocks glass, and light right before the first sip.

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