Cocktail of the week: Downstairs at Sucre's inmigrante – recipe
30ml joven (young) mezcal – we use Ojo de Dios 20ml Aperol
10ml Italicus Rosolio di Bergamotto, or limoncello at a push10ml vanilla syrup (homemade or bought in)20ml fresh lime juice
3 dashes Ms Better's Miraculous Foamer, or 1 egg white, or 25ml aquafaba1 sprig rosemary, or 1 edible flower, to garnish
Measure all the liquids into a shaker, dry shake for 10 seconds, then add a big handful of ice and shake hard for 10-15 seconds, to chill and aerate the drink. Double-strain into a chilled nick & nora or martini glass, garnish with a sprig of rosemary (or an edible flower) and serve.
Glenn Gicquel, head bartender, Downstairs at Sucre, London W1
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