Age of Discovery from The Pastry War - Imbibe Magazine Subscribe + Save

Age of Discovery from The Pastry War

the pastry war

Mezcal adds new dimension to this stirred gem.

Former Pastry War general manager Kehlen Selph found her muse for this recipe via a drink called the Cucaracha Rum, a blackstrap-heavy cocktail from a 1920s bar in Mexico City called La Cucaracha Cocktail Club. “There was no mezcal on the menu, but this was a classic cocktail from Mexico City in the 1920s, so I wanted to use it as inspiration and see what it would taste like with mezcal,” Selph says. Heaps of dark, molasses-like sugars and notes of overripe pear counterbalance subtle hints of orange blossom, with mezcal acting as a vigorous undercurrent of smoke.


  • ¾ oz. blackstrap rum
  • ¾ oz. mezcal espadín
  • ½ oz. maraschino liqueur
  • ¼ oz. turbinado syrup (1:1)
  • 1 dash Angostura bitters
  • Tools:mixing glass, barspoon
  • Glass:rocks
  • Garnish:nanche berries (or substitute maraschino cherry)


Stir all of the ingredients together with ice in a rocks glass. Garnish.

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