Mezcal Cocktail: A Love Supreme
RECIPE: Erin Ashford, Olamaie, Austin
Photo: Courtesy of Olamaie
Smoky mezcal, tart cassis and a bitter aperitivo combine for a powerful flavor punch.
The dark, smoky notes of mezcal sing when paired with a bittersweet aperitivo liqueur and tart cassis. For the bitter element, Olamaie beverage director Erin Ashford uses Don Ciccio & Figli Luna Aperitivo but says Campari or Aperol will also work well.
Ingredients
- 2 oz. mezcal
- 1/2 oz. crème de cassis (Ashford uses Giffard Cassis Noir de Bourgogne)
- 1/4 oz. red bitter aperitivo
- 1/2 oz. rich turbinado syrup (2:1)
- 3/4 oz. fresh lime juice
- 2 dashes Bittermens Xocolatl Mole Bitters
- Tools:shaker, strainer, fine strainer
- Glass:rocks
Preparation
Prepare a glass by rimming with smoked Himalayan sea salt (or salt of your choice). In a shaker, combine all the ingredients with ice and shake to chill. Strain over fresh ice into the prepared glass.