A Ramos Gin Fizz. But with Mezcal?

• 1 ounce Mescal
• 3/4 ounces Aperol
• 1/2 ounce fresh lime juice
• 1/2 ounce fresh grapefruit juice
• 2 dashes grapefruit bitters
• 1 dash vanilla (optional)
• egg white
• soda water
• Garnish with discarded grapefruit peel (only express the oils) and mint bunch

1. Add mezcal, aperol, simple syrup, lime and grapefruit juice into your small shaker tin, and crack one egg over your large shaker tin, dropping only the egg white into the tin.
2. Add a small amount of crushed ice and close the shakers to whip vigorously for about one minute.
3. Add ice and continue shaking vigorously for several minutes (ideally around 10 to 15 minutes).
4. The more you shake, the better the results.
5. Strain with a Hawthorn strainer into a tall Collins glass and add a small amount of soda to rise the foam.
6. Spray the oil from a few grapefruit peels over the foam, and then garnish with a sprig of mint.
7. A straw is normally not used.

mescal, lime juice, fresh grapefruit juice, dashes grapefruit bitters, vanilla, egg white, soda water, mint bunch

Taken from www.foodrepublic.com/recipes/a-ramos-gin-fizz-but-with-mezcal/ (may not work)