by Max Garrone | Sep 14, 2018 | cocktail
Creator: Seth Friedus Bar/Restaurant: Waypoint Harvard City/State: Cambridge, Massachusetts Ingredients: 2oz Peloton Mezcal 1oz Suze Gentian Liqueur .5oz Yellow Chartreuse Grapefruit Swath Method: Stir 3 ingredients until properly chilled and partially diluted. Serve...
by Max Garrone | Sep 13, 2018 | cocktail
Creator: Eryn Reese Bar/Restaurant: City/State: New York, NY Editor’s Note: Eryn was the winner of the Mezcal Cocktail Mission’s East Coast heat in 2018. Background: I wanted to draw inspiration off of the bats of Oaxaca and had a hard time easily finding...
by Max Garrone | Sep 13, 2018 | cocktail
Creator: Adam Minegar Bar/Restaurant: Diamond Reef City/State: Brooklyn, NY Ingredients: 2 oz Peloton de la Muerte Mezcal .5 oz Sweet Vermouth .5 oz Curaçao Big Grapefruit Twist Method: Add ingredients to mixing glass. Stir and strain into a coupe. Express oil and...
by Max Garrone | Sep 13, 2018 | cocktail
Creator: Marsilio Gabuardi Bar/Restaurant: Cala City: San Francisco Ingredients: 1oz mezcal 1oz st Germain 1oz verjus .25oz Campari Method: Stir for 30 seconds and you are done. You can serve over a big rock, or in a Colins...
by Max Garrone | Jul 25, 2018 | cocktail
Creator: Jake Kenny Bar/Restaurant: The Royal City: Washington, D.C. Ingredients: 1.5 oz Peloton Mezcal .5 oz 2:1 simple syrup .5 oz Dolin Dry Vermouth handful of mint leaves Method: Combine everything in a rocks glass or julep cup, leaving a few mint leaves or a...
by Max Garrone | Jul 19, 2018 | cocktail
Creator: Julio Xoxocotla Bar/Restaurant: Ward III City/State: New York, NY Cocktail Name: El sueño de Tamayo (Tamayo’s dream) Ingredients: 1.5 oz Pelotón de la muerte Mezcal .75 oz Amaro Ramazzotti .75 oz Punt E Mes 2 dashes of Bittermen’s Mole Bitters Method: ...
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