Jack O’Neill Restaurant & Lounge
Dream Inn, 175 W. Cliff Drive, Santa Cruz
For this unique cocktail inspired by two classics—a Ramos fizz and a margarita—bartender Nick Barnes grills and chars the grapefruit halves to concentrate the flavor and cut the
tartness.
1 medium grapefruit, halved, grilled and charred
1½ ounces Bozal Tepeztate Mezcal
½ ounce agave syrup
1 ounce club soda
1 egg white
Splash of lime juice
3 dashes Angostura bitters
Juice the grilled grapefruit, retaining a couple of triangles for garnish. Add juice and rest of ingredients to a cocktail shaker and give it a dry shake. Add ice and shake some more until frothy. Pour into a coupe glass and garnish with skewered grapefruit triangles.
