Smoked Paprika Blood Orange Mezcal Sour

Ingredients

One drink — all oz are US fl oz

• 1½ oz mezcal espadín
• ¾ oz fresh blood orange juice
• ½ oz fresh lemon juice
• ½ oz agave syrup
• ½ oz aquafaba, liquid from canned no-salt-added chickpeas
• 1 cup ice cubes, for shaking
• 1 pinch smoked paprika (about 1/32 tsp)

Equipment

Shaker, fine strainer, chilled 6-oz coupe

Allergens and ingredient notes: Alcohol, chickpeas; check mezcal and canned ingredients.

Liquid oz means US fluid ounces (1 fl oz ≈ 30 mL); solid ingredients use the weights or spoon measures listed. Each recipe makes one drink. For adults 21 and over.

Step by step

1. Add mezcal, blood orange, lemon, agave and aquafaba to shaker without ice. Shake 15 seconds to aerate. Add ice and shake another 12 seconds until cold.
2. Fine-strain into chilled coupe without ice. Let foam settle 15 seconds and dust a narrow stripe of paprika over it.

The Devotti twist: A measured paprika accent amplifies mezcal smoke while blood orange and aquafaba keep the sour bright and feather-light.

Make ahead and storage

Serve immediately. Refrigerate unused canned aquafaba in a clean sealed container up to 3 days.