• Signature Drink: The Molto Facile

     
    FROM THE Winter 2018 ISSUE
     

INGREDIENTS:
— 2 oz. mezcal
— 1/2 oz. fresh-squeezed lemon juice
— 1/2 oz. simple syrup (1:1 water to granulated sugar)
— 1 oz. fresh-squeezed blood orange juice (when blood oranges are out of season, substitute Perfect Puree Blood Orange)
— 2 oz. San Pellegrino Aranciata Rossa 

» Glass: San Pellegrino can (use a can opener and remove top of can)
» Ice: crushed
» Garnish: blood orange wheel

DIRECTIONS: Shake all ingredients (except soda) and pour into San Pellegrino can. Add soda and top with crushed ice. Garnish with blood orange slice.

Devon Espinosa oversees the bar program at Gusto, a Los Angeles restaurant that features “free-range” Italian fare. He crafted this cocktail as an “ode” to Gusto’s co-owner Jessa Casanova. “Mezcal is a favorite of Jessa’s and as an ode to Jessa I wanted to create something special,” he says. “The addition of the San Pellegrinno Aranciata Rossa to fortify the flavors of blood orange within the cocktail was my Italian touch. It also supplies the Molto Facile with a bit of effervescence, creating a crisp finish and an overall refreshing libation.” As for the unusual presentation, he says, “I’m a pretty off-the-wall character as it is, and I’m constantly looking for fun ways to present my cocktails. The use of the can as a vessel came naturally since it was already being used in the cocktail. The Molto Facile is a good representation of my whimsical side for the simple fact that I rarely take myself too seriously. Drinking should be fun!” We couldn’t agree more.

Courtesy of Gusto, Los Angeles

Mixologist Freddie Sarkis curated a custom cocktail menu to reflect the globally inspired cuisine at the newly opened Scroll Bar Waterside Kitchen in Redwood City. The fare at the eatery that’s inside the Pullman San Francisco Bay Hotel ranges from an ahi poke stack appetizer to the $350 Scroll Kitchen luau pig that has to be ordered 48 hours in advance and requires a minimum of eight diners.

 

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