I have a bottle of mezcal but haven’t found a use case that gives me something I really enjoy (and that’s after trying a handful of different drinks), but I am intrigued by the idea of using it as a rinse.
I’m thinking 4:1 Famous Grouse:Vana Tallinn with the mezcal rinse.
Needed to replenish my Ardbeg and went with Laphroaig so I could make this cocktail to spec, and it didn't disappoint. A perfect choice for St Patrick's Day!!
Soooooo back to apple brandy, mezcal, and maraschino lol.
I played around with it as a last word variation with equal parts apple brandy, mezcal, maraschino, and lemon. Not bad, but was too acidic and the apple brandy got lost. So tinkered with that towards more of a traditional sour structure with 1.5 apple brandy, .5 mezcal, .5 maraschino, .25 simple, .5 lemon. That worked reasonably well enough, although a high # of ingredients. I'm using vida for the mezcal, a local distillery, Watershed, for the brandy (only downside is it's 80 proof).
Towards the drinks from the newsletter, a spec that worked was 1.5 apple brandy, .5 mezcal, heaping barpoon of maraschino, heaping barspoon of rich simple. Half an ounce of maraschino just seems like so much to me! I love the liqueur, but I find it takes drinks over more so than benedictine or st. germaine. Smoky apple brandy old fashioned with a touch of nutty, cherry sweetness.
I think I said this last time it came up, but Redbreast is imo one of those bottles that’s absolutely worth the splurge.
I have a bottle of mezcal but haven’t found a use case that gives me something I really enjoy (and that’s after trying a handful of different drinks), but I am intrigued by the idea of using it as a rinse.
I’m thinking 4:1 Famous Grouse:Vana Tallinn with the mezcal rinse.
Needed to replenish my Ardbeg and went with Laphroaig so I could make this cocktail to spec, and it didn't disappoint. A perfect choice for St Patrick's Day!!
Thank you, Peter!!
Can't wait to try the Cooper Union!
That's nice.
Soooooo back to apple brandy, mezcal, and maraschino lol.
I played around with it as a last word variation with equal parts apple brandy, mezcal, maraschino, and lemon. Not bad, but was too acidic and the apple brandy got lost. So tinkered with that towards more of a traditional sour structure with 1.5 apple brandy, .5 mezcal, .5 maraschino, .25 simple, .5 lemon. That worked reasonably well enough, although a high # of ingredients. I'm using vida for the mezcal, a local distillery, Watershed, for the brandy (only downside is it's 80 proof).
Towards the drinks from the newsletter, a spec that worked was 1.5 apple brandy, .5 mezcal, heaping barpoon of maraschino, heaping barspoon of rich simple. Half an ounce of maraschino just seems like so much to me! I love the liqueur, but I find it takes drinks over more so than benedictine or st. germaine. Smoky apple brandy old fashioned with a touch of nutty, cherry sweetness.