La Bandera

  • 1.5 oz Vamonos Riendo Mezcal

  • 1.5 oz RSTJ reduction (Rhubarb-strawberry-tomato-jalapeno-lemon zest reduction)

  • .75 oz lime

  • 1 oz sparkling water

  • Grapefruit Twist

For the RSTJ reduction:

  • 2 cups sliced and cleaned strawberries

  • 2 cups quartered roma tomatoes

  • 2 cups sliced jalapeños

  • 2 cups sliced rhubarb

  • 2 qts sugar

  • 1 qt water

  • 2 pinches of salt

(Yields: 2 qts RTSJ reduction)

Mix and add all ingredients to a double boiler. Cover and cook for 30 mins. Add everything to a blender and blend for 2 minutes. Strain off using a chinois. Bottle, label and refrigerate.

Method

Shake with ice and strain into a collins glass. Garnish with a grapefruit twist.