The Dead Rabbit: A Mezcal Sour
Photo: Mistey Nguyen
Arbella in Chicago envisions a Halloween cocktail as a mezcal sour with the juicy sweetness of raspberry balanced by the bitterness of Cynar.
Ingredients
- 1 oz. mezcal (Arbella uses 400 Conejos)
- 1 oz. fresh lime juice
- 3/4 oz. tequila (Arbella uses Gran Centenario Plata Tequila)
- 3/4 oz. raspberry syrup
- 1/4 oz. Cynar
- 1 egg white
- ____________________________
- Raspberry Syrup
- 4 oz. water
- 4 oz. sugar
- 1 1/2 oz. fresh raspberries
- Tools:shaker, strainer, fine-mesh strainer
- Glass:coupe
Preparation
In a shaker, add all the ingredients. Vigorously dry shake for 30 seconds (without ice). Add a scoop of ice to the shaker and shake for another 30 seconds. Double strain into a coupe.
Raspberry SyrupIn a saucepan, lightly smash 1 1/2 oz. of raspberries with 4 oz. of sugar. Add 4 oz. of water and heat until all the sugar is dissolved, then let it steep for 20 minutes. Note: For the Halloween edition, add 2 bags of Celestial Raspberry tea during the steep for that spooky black color.