Ben Potts, part of the Miami Chilled 100, shares his recipe for his go-to cocktail.
- 1 1/2 oz. Blanco Tequila
- 1/2 oz. Joven Espadin Mezcal
- 3/4 oz. Lavender-Infused Agave
- 1/2 oz. Grapefruit Juice
- 1/2 oz. Lime Juice
- 1/2 oz. Egg White
- 2 dashes Cherry Bark Vanilla Bitters
Preparation: Dry shake, shake, strain into chilled coupe, garnish with grapefruit essence and lavender buds.
Meet Ben Potts
Chilled 100 Member, Miami
Ben is a Miami native who enjoys all things beverage. In addition to his enthusiasm for liquid delights, Ben enjoys exercising, purchasing too many power tools, and pursuing wellness in all aspects of life. Ben is currently the Bar Director for Beaker & Gray Group where he enjoys telling people what to do at both Beaker & Gray and The Sylvester. His favorite cocktail is the one he’s drinking.