Pastry War Cocktail: The Cane & The Clove - Imbibe Magazine Subscribe + Save

Pastry War Cocktail: The Cane & The Clove

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.


  • 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


Stir ingredients together in a mixing tin with ice. Srain into a chilled cocktail glass and garnish.

Enjoy This Article?

Sign up for our newsletter and get biweekly recipes and articles delivered to your inbox.

Send this to a friend