A Line in the Sand from Ecco
We love this cocktail from Ecco: A Line in the Sand, crafted by Katy Reese, Food & Beverage Manager at Fifth Group Restaurants and Restaurant Management at Ecco.
“It’s inspired by a classic called “Blood and Sand” that typically uses a smoky or “peaty” scotch. We have achieved the smoky profile by using Mezcal, a spirit similar to Tequila, yet the piña of the agave used is smoked. Overall a lighter drink for the spring and summer than the original. It’s easy to make as it’s only four ingredients of equal proportions, ”says Reese. “Punt e Mes is an Italian vermouth. We like it for its balance of bitter and sweet, but if you’d like to substitute a sweet vermouth you have on hand, feel free!”
A Line in the Sand: The Recipe
.75 oz. Mezcal (Recommended: Mezcal Amaras)
.75 oz. Punt e Mes
.75 oz. Luxardo Maraschino
.75 oz. fresh OJ
Shake with ice and strain. Garnish with an orange rind. Simple!
Ecco is a fabulous Midtown restaurant offering Mediterranean and Italian cuisine like wood-fired pizzas, pastas and main courses like pork chops, seared trout and more. Spring is the perfect time to hit their patio for al fresco dining, or stop in to try A Line in the Sand for happy hour!
While you are there try something new on Ecco’s “taste & share” menu – an Empanada with charcuterie, smoked date puree and espelette. The restaurant recommends pairing it with an “A Line in the Sand” cocktail, of course!