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“A lot of my inspiration for cocktails comes from food. I had a dish some months back at a Burmese restaurant that used coconut and black sesame seeds, and I knew I had to make a cocktail geared toward that combination. So when we held an event this past October called the Mission Margarita Brawl, where 10 bars in the neighborhood had to make their take on a margarita, I thought to myself, What if I got black sesame seeds, ground them up, and added some salt to make the salt rim? This punch-style cocktail works well because, on the front, you’ve got the smokiness from the mezcal, and on the finish, the driving acidity with the coconut. We won the brawl.”
Who Dominic Alling, bar director
2 cups sugar
2 cups water
2 ounces loose black tea
3 vanilla pods
1 cup sweetened coconut flakes
black sesame salt
2 ounces mezcal
¾ ounce lime juice
1. Make puncher’s mix: Combine sugar with 2 cups of water. Boil for 10 minutes. Add loose tea and vanilla pods, and let steep for 7 minutes. Strain. Add coconut flakes, then let sit for 30 minutes, stirring periodically. Strain and cool.
2. Rim a Nick & Nora glass with black sesame salt, and fill with ice. Combine mezcal, lime juice, and 1/2 ounce puncher’s mix in an ice-filled cocktail shaker. Shake, then strain into glass.
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