The Dead Rabbit: A Mezcal Sour

Name: The Dead Rabbit: A Mezcal Sour
Yield: 10
Cuisine: American

Recipe: Mario Vidal , Arbella , Chicago

Photo: Mistey Nguyen

October 27, 2023

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
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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.