The Mezcal Sunset Recipe

  • 1/2 cup pomegranate juice
  • 1/2 cup sugar
  • 1 ounce mezcal
  • 1 ounce dry sparkling white wine
  • 2 ounces orange juice, preferably fresh squeezed and strained
  1. Cook pomegranate juice and sugar in a small pot over medium-high heat, stirring occasionally, until sugar is dissolved and liquid is slightly reduced, about 5 minutes. Remove from heat, transfer to a heatproof container, and chill until cool, about 30 minutes.
  2. Pour mezcal, sparkling wine, and orange juice into a rocks glass filled with ice. Top with 1 Tbsp. Pomegranate Syrup.
  3. Pomegranate Syrup can be made 7 days ahead; chill in an airtight container.