The past decade witnessed the growth of bars dedicated to a single spirit; Mayahuel, in New York City, introduced countless drinkers to the beauty of mezcal via cocktails like this bold-flavored mix.
1 oz. mezcal
1 oz. sweet vermouth
¾ oz. 100-proof apple brandy (Laird’s recommended)
¼ oz. Fernet-Branca
¼ oz. maraschino liqueur
Tools: barspoon, strainer
Glass: rocks
Garnish: apple fan
Stir ingredients with ice to chill, then strain into an ice-filled glass. Garnish.
Jordan Brower, Mayahuel, New York City
