I came up with this recipe on the fly one night during service when a guest sitting at the bar asked me for a mezcal-forward cocktail. It’s definitely a boozy cocktail that’s still delicate and balanced. Normally I refrain from using too much lavender bitters in drinks, but in this case, it complements the smokiness of mezcal and gives a smooth, rounded aftertaste.
Ingredients
15 millilitres Los Siete Misterios Doba-Yej Mezcal
45 millilitres Beefeater London Dry Gin
10 millilitres Carpano Bianco
10 millilitres Luxardo Bitter Bianco
5 millilitres Okanagan Spirits Poire Williams
1 tablespoon lemon juice
2 drops Scrappy’s Lavender Bitters
Pink peppercorn oil
Method
Fill a cocktail mixing glass with ice.
Add all ingredients and stir thoroughly.
Strain into a chilled small coupe glass.
Express the lemon oil from a twist of lemon rind over the drink.
Garnish with a couple of drops of pink peppercorn oil.
Sip and savour.
