The Great Calabaza

Rich, smoky mezcal provides the base for this autumnal riff on a margarita.

Note: I followed this recipe for pumpkin butter, but you could also use something store-bought and adjust for sweetness as needed.

Special equipment: cocktail shaker

Ingredients

serves serves 2, active time 5 minutes, total time 5 minutes

• For the Five Spice Salt:
• 1 teaspoon five spice powder
• 2 tablespoons kosher salt
•  
• For the Cocktail:
• 3 ounces mezcal joven, such as Sombra
• 3 ounces freshly squeezed orange juice, from 2 to 3 oranges
• 4 tablespoons pumpkin butter (see Notes)
• 1/2 ounce lime juice, from one lime

Procedures

1. For the Five Spice Salt: Mix together five spice powder and salt. Store in a small jar until ready to use.
   
2. For the Cocktail: Moisten the rim of two rocks glasses with lime juice, rim with five spice salt, and set aside. Fill a cocktail shaker with ice. Add the mezcal, orange juice, pumpkin butter, and lime juice. Shake until well-chilled, about 20 seconds. Add fresh ice to prepared glasses and strain cocktail into glasses.