2 oz blanco tequila
.5 oz Campari
.5 oz fresh lime juice
.5 oz Shrub & Co Grapefruit
.25 oz simple syrup
Shake ingredients over ice, strain into glass.
Had a great meal with good friends at Bäco Mercat – started with the hamachi crudo and the blistered okra before diving into their signature bäco, like “the toron” oxtail hash sandwich. Countless delicious small and big plates followed.
Don’t skip on the libations – the chef, Josef Centeno, creates amazing shrubs to be enjoyed in cocktails or sodas. A favorite was the Inca Punch with pisco and chicha morada shrub.
Congratulations to Bäco Mercat for appearing in Bon Appetit’s 2012 list of The Hot Ten – America’s Best New Restaurants.