Hot Doggin It
Ingredients
- 1 ½ oz. Del Maguey Vida mezcal
- ½ oz. Lustau Vermut Blanco
- 1 ½ oz. Tomato water
- ½ oz. Dijon mustard agave
- Barspoon Banyuls vinegar
Instructions
- Build over ice and stir well.
- Pour into a Collins glass
- Garnish with a hot dog gummy.
Notes
Christine Wiseman, beverage director at LilliStar in Brooklyn and global beverage director for Bar Lab Hospitality, created this recipe.