Pastry War Cocktail: The Cane & The Clove
Recipe: Francisco Terrazas, for Pastry War, Houston
Photo: Emma Janzen
Aged rum bolsters this daring mezcal cocktail from Houston. For best results, use Mezcal Vago Elote, a style of mezcal made with an infusion of corn.
Ingredients
- 1 oz. Mezcal Vago Elote
- 1 oz. aged rum
- ¾ oz. PX sherry
- ¼ oz. velvet falernum
- 3 dashes Angostura bitters
- Tools:barspoon, strainer
- Glass:coupe
- Garnish:flamed orange swatch
Preparation
Stir ingredients together in a mixing tin with ice. Srain into a chilled cocktail glass and garnish.