2-4 Basil leaves
1 oz. Agave nectar
2 oz. Sombra mezcal
Juice squeezed from ½ lime
Tear the basil leaves and place them in a Collins glass. Add agave nectar and use the edge of the bar spoon to cut into the basil. Fill the Collins glass with ice. Add Sombra mezcal. Squeeze in lime juice, fill with club soda, and garnish with lime wheel.
This drink was sent to us by Luis Grisko of Cowboy Ciao in Arizona. He created the drink when a guest asked for a drink using Sombra. H’d just finished making a Mojito for another guest and decided to make a few substitutions and create this cocktail.