Border Patrol

Nick Ramsdell of Jack Knife, Portland


1 Oz Mezcal (we used Don Amado Rustico)
1 Oz Fernet Vallet
1 Oz fresh-squeezed lime juice
½ Oz rich Demerara syrup (2:1 sugar to water)
1 large pinch of salt


Shake ingredients in a cocktail shaker and pour over ice in a rocks glass. Garnish with a lime.