The Bricia

Recipe adapted from Raul Yrastorza of Las Perlas

The Bricia
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The Bricia adapted from Raul Yrastorza of Las Perlas
Servings
1
drink
Ingredients
  • Pinch of fennel seeds
  • Pinch of cloves2 ounces mezcal, preferably Del Maguey Chichicapa1 egg white1 ounce fresh lemon juice2 teaspoons orange marmalade (choose a brand with plenty of rind in it)½ ounce five-spice honey syrupIce
  • A few dashes of Fee Brothers Whiskey Barrel Aged Bitters or Angostura Bitters
  • Pinch of pico de gallo chili powder (found in Latin markets)
Directions
  1. Muddle a pinch each of fennel seeds and cloves in the bottom of a cocktail shaker. Add the mezcal, egg white, lemon juice, marmalade and honey syrup. Shake vigorously to emulsify the egg white with the other ingredients. Add ice and shake until cold, then strain into a chilled old-fashioned glass. Garnish with a few dashes of bitters and a small pinch of pico de gallo chili powder.
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