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Elephant’s Memory

1 drink

Kelly Dallas of Solbar

1 1/4 oz. Charbay Meyer Lemon Vodka
1/2 oz. The Perfect Purée Yuzu Luxe Sour blend, thawed
1 oz. El Silencia Mezcal
1 1/4 oz. lemon juice
1/4 oz. egg white
3/4 oz. turmeric/ginger elixir
Activated charcoal
Angostura bitters
Method:
Combine all ingredients (except for activated charcoal and Angostura bitters) in a Boston shaker and dry shake to emulsify the egg whites. Add ice to shaker and shake hard. Double strain into a coupe glass and sprinkle a small amount of activated charcoal on top. Dot the surface with a bit of Angostura bitters and run a thin straw (made from corn!) through the bitters into the black for an artistic garnish.