Twilight Blush

This cocktail is a perfect blend of sweet, salty, smoky, and a hint of spice, capturing the essence of a serene twilight hour. Served in a chilled coupe glass, this drink is not only a treat to the taste buds but also a visual delight with its soft pink hue, complemented by the aromatic garnish of rosemary and a delicate rim of pink salt and pink pepper. Ingredients: - 2 oz Mezcal - 1 oz Fresh Pink Grapefruit Juice - 1/2 oz Rosemary Simple Syrup* - A pinch of Pink Himalayan Salt - A sprinkle of Crushed Pink Peppercorns - Grapefruit Twist and a Sprig of Rosemary, for garnish Rosemary Simple Syrup: - 1 cup Water - 1 cup Sugar - 2 Sprigs of Fresh Rosemary Method: 1. Start by making the rosemary simple syrup. Combine water and sugar in a small saucepan over medium heat, stirring until sugar dissolves. Add the rosemary sprigs and let simmer for about 1 minute. Remove from heat and let it steep for 30 minutes, then strain into a clean bottle. It can be stored in the refrigerator for up to two weeks. 2. Prepare the coupe glass by lightly wetting the rim with grapefruit juice. Mix the pink salt and crushed pink peppercorns on a plate, and gently dip the rim of the glass in the mixture to coat. 3. In a shaker filled with ice, add the mezcal, fresh pink grapefruit juice, and rosemary simple syrup. Shake vigorously for about 15 seconds. 4. Strain the mixture into the prepared coupe glass. 5. Garnish with a grapefruit twist and a sprig of rosemary. 6. Serve immediately and enjoy the complex flavors of the Twilight Blush.