As we noted last week in the New School Cocktail Glossary, the bar program over at Camino in Oakland, just like the food, is focused entirely on local, seasonal, sustainable, organic ingredients and spirits -- so that means if there's a point in time when there are no local limes available, all the drinks will be made without limes, and all the drinks are made with local liquors. Camino was opened last year by Chez Panisse alum Russell Moore, and the bar manager Alex Phillips sent us this recipe for a Mezcal concoction that fits perfectly with the fall season. From Alex:

At Camino we don't name our cocktails. We simply list the ingredients and let them speak for themselves. This cocktail is from the sour family. The Benesin Mezcal lends a wonderfully spicy, smokey quality which is balanced perfectly by the citrus, egg white and agave. It makes for a great brunch bracer or compliments an evening by the fire.

1.5 oz Benesin Mezcal
.75 oz lemon juice
.5 oz orange juice
.5 oz egg white
.25 oz amber agave

Combine all ingredients into shaker. Dry shake for 5 seconds. Add ice and shake for 10 seconds. Double strain into a cocktail glass and garnish with an orange twist.