Bartenders Evan Hosaka and Daniel Yang of White Whale | Las Vegas, NV
Yield: 1 cocktail
Adapted by StarChefs | April 2026 | Photo: Will Blunt
1 ounce blanc vermouth
1 ounce Salers apéritif
1 ounce mezcal
1 ounce Champagne
Grapefruit peel
In a serving glass with 1 large ice cube, combine vermouth, apéritif and mezcal. Top with Champagne. Express grapefruit over top. Garnish with peel.
Mezcal, Blanc Vermouth, Salers, Champagne, Grapefruit | Bartenders Evan Hosaka and Daniel Yang of White Whale
Vermouth Blanc, Blanco Tequila, Coconut, Black Pepper Tisane, Salers Gentiane | Bartender David Mor of Lilac Tiger
Green Bell Pepper-Infused Sotol, Mezcal, Lime Juice, Gentian Liqueur, Velvet Falernum, Basil-Bay Leaf Syrup, Salt | Bartender Erin Ashford of Holiday
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Champagne, Cedar-Infused Brandy, Cedar Tincture, Jasmine Syrup, Apricot Brandy, Orange Bitters | Bartender Aidan Bowie of The Aviary and The Office
