This complex flavor profile really keeps your taste buds guessing. The smoky mezcal dances with the blood orange and mildly bitter Aperol while the tartness of the lemon and grapefruit juices harmonize with the sweet pamplemousse liqueur. This cocktail is a super crusher! The Taranga is what grabbed Trevor’s curiosity, led him down the rabbit hole, and encouraged him to learn more.
Jamie from Raise Your Spirits (2020):
"One of my OG ’s from early Barrio Costero days, the Taranga Teaser was created in the cold months to highlight the fresh, in- season bittersweet grapefruit. In my early exploration of mezcal, I was introduced to Del Maguey’s Crema de Mezcal. Feminine, luxurious, and delectably smooth, it blends freshly pressed, roasted espadin agave juice with the smoky, spicy, fruity San Luis del Rio mezcal. The end result is a lightly-sweetened mezcal that’s super approachable on the palate. If you are curious to start a relationship with mezcal—because it will become just that—this is a great place to start."
Young Trevor, who was our bar back at the time, was super inspired by this libation, being one of the first real handcrafted cocktails he enjoyed. I love seeing the mental juices flow when someone is enjoying one of our original recipes. The Taranga is what grabbed Trevor’s curiosity, led him down the rabbit hole, and encouraged him to learn more.
In week seven of quarantine, Trevor shared this life-changing recipe with our loyal viewers. Now it’s yours to pass along. I’m grateful for this muse of a cocktail. Now, go make one and get inspired. Try to pick out the flavors and nuances, while trying not to slug it down!
2 OZ MEZCAL
½ OZ CRÈME DE PAMPLEMOUSSE
½ OZ FRESH GRAPEFRUIT JUICE
¾ OZ FRESH LEMON JUICE
½ OZ APEROL
GARNISH: GRAPEFRUIT PEEL
Combine all ingredients in a shaker. Add ice, seal, and shake vigorously for 10 seconds. Double strain into a coupe glass. Express grapefruit peel over cocktail. Rub peel around rim of glass & place into drink.