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Photo by Stuart Mullenberg
Seattle bartender Casey Robison matches the earthy richness of mezcal with the flavors of bitter orange and chocolate, then boosts this cocktail’s ethereal aromatics with a few drops of smoky Islay scotch.
1 oz. mezcal
1 oz. Campari
1/2 oz. Ramazzotti Amaro
1/2 oz. dry vermouth
3 dashes chocolate bitters
Tools: mixing glass, barspoon, strainer
Garnish: 2 to 3 drops Islay whisky, such as Laphroaig; lemon twist
Combine ingredients in a mixing glass and fill with ice. Stir well until chilled, about 30 seconds. Strain into a chilled glass. Drip 2 to 3 drops of whisky on top of the drink’s surface; coil a lemon twist over the glass to release the citrus oils and then use as a garnish.
Casey Robison, Barrio, Seattle