The Bandana Cocktail at Del Posto

Bandana Cocktail


Makes 1 drink

2 ounces Mezcal or tequila

1/2 ounce agave
1 ounce lime juice
1/2 ounce grapefruit juice (optional)



Advieh Spiced Rim:

Kosher salt

Advieh spice (recipe below)


Advieh Spice:

Freshly cracked black pepper



Rose petal



In a tall glass, combine your alcohol of choice with agave and juice. Add ice. Using a shaker, shake ingredients until well mixed and chilled.


Add ice to the Advieh spice rimmed cocktail glass (see below). Pour the shaken cocktail into this glass. Garnish with a rose petal to serve.


Advieh Spiced Rim:

In a shallow bowl, combine equal parts kosher salt and Advieh spice (see recipe below) until well incorporated. Dampen the rim of a cocktail glass using a wet paper towel. Dip the wet rim into the bowl until well coated with mixture. 

Advieh Spice:

Combine freshly cracked black pepper, salt and cinnamon, cloves and rose petals in equal parts (by volume) in a food processor. Pulse until well blended and grounds are fine. Grate nutmeg and mix thoroughly into spices.

See the recipe

More Mario

The Bandana Cocktail at Del Posto

Del Posto head bartender Estelle Bossy crafts a delicious tequila cocktail with rose petals and agave.

Click here for the recipe

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