Sam Ross is rightly known as one of the most influential bartenders in the world. He worked at Milk & Honey in NYC, Sasha Petraske’s original and groundbreaking speakeasy. Much of the modern cocktail revival comes from the tone set at Milk & Honey.
Once again, this drink walks the line between bitter, tart, and sweet flavors. Regular readers of this blog should be detecting a trend…
The Mosquito uses equal parts of every ingredient and is a perfectly balanced sipper. (It’s definitely not a drink you can – or should – chug!)
Mosquito, Sam Ross, Milk & Honey, NYC, 2003
- 1.0 oz Mezcal
- 1.0 oz Campari
- 1.0 oz Ginger Syrup
- 1.0 oz Lemon Juice
- Garnish: crystallized ginger
- Chill a coupe glass.
- Combine all ingredients in a cocktail shaker
- Fill the shaker with ice and shake vigorously for about 10 seconds.
- Strain into the coupe glass
- None: Just mix and enjoy
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