Photograph by Keirnan Monaghan Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
Quicksand cocktail
Cocktails & Beverages from Issue 8 – Winter 2016 – Origin
Bread that rocks and a drink that will draw you in.
Gather Journal
Quicksand cocktail
Cody Henson, bar manager at Savannah’s bus terminal-turned-restaurant The Grey, puts his biology degree to good use when concocting his tipples. This margarita that took a trip to Spain goes down as rapidly as a person in quicksand.
makes 1 cocktail
- 1 ½ oz blanco (or silver) tequila
- ¾ oz Amontillado sherry
- ½ oz Mezcal
- ¾ oz lime juice
- ½ oz simple syrup
- 1 dash Angostura bitters
- sumac and salt for rim (3 parts sumac to 1 part salt)
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1
Shake all ingredients with ice and strain over fresh ice in a rocks glass rimmed with spice mix.
