Photograph by Keirnan Monaghan Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis


Quicksand cocktail

Cocktails & Beverages from Issue 8 – Winter 2016 – Origin

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)

  • 1

    Shake all ingredients with ice and strain over fresh ice in a rocks glass rimmed with spice mix.