When The Smoke Cleared
Ingredient
- 1 1⁄2 oz Del Maguey Vida Clásico Mezcal
- 1⁄2 oz Bittersweet orange-red aperitivo
- 1⁄4 oz Monin Ginger Syrup
- 3⁄4 oz Lime juice
- 3⁄4 oz Pineapple juice
- 2 drop Saline solution (20g sea salt to 80g water) or merest pinch of s
Glass:
Serve in a Coupe glass
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of skewered crystallised ginger.
How to make:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- Garnish with skewered crystallised ginger.
Review:
Smoky, tangy and complex with layers of flavour, although happily mezcal dominates. (This cocktail also works well strained over ice in an old-fashioned glass.)
History:
Adapted from a recipe created in 2016 by Stephen Wicker at the Raleigh Bar in Miami Beach, Florida. Stephen's original recipe calls for twice as much ginger syrup, but the ginger syrup he uses is housemade with a 1:1 concentration.
Nutrition:
One serving of When The Smoke Cleared contains 162 calories
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