Rosa del Sol
Sarah Rahl, head mixologist at the Mansion at Commodore Perry Estate in Austin, Texas, part of the Auberge Resorts Collection, wanted to create a cocktail program that showed how versatile pink and related colors can be.
“My concept for the menu is that we can create a cocktail menu that runs the spectrum of one particular pantone: pinks, fuchsias, blush, and bright reds,” she said. “All with vastly varying flavor profiles, including but not limited to body, texture, heat, herbaceousness, salinity, and fresh produce.”
For this cocktail she pours 1.5 ounces of Rosaluna Mezcal and ¾ ounce each of Ramazzotti Rosato Aperitivo and Dolin dry vermouth into a mixing glass, adds ice and stirs for 15-20 seconds. She pours that into a rocks glass over a large ice rock and finishes it with a lemon twist.