Quetzal
Ingredients
- 1 1⁄2 oz Del Maguey Vida Clásico Mezcal
- 3⁄4 oz Pink grapefruit juice
- 1⁄2 oz Lime juice
- 3⁄8 oz Monin Cinnamon Syrup
- 3⁄8 oz Campari Bitter liqueur
- 0.01 oz Peychaud's Aromatic Bitters
Method
Glass:
Serve in a Coupe glass
How to make:
Shake with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.
History:
At La Brasa in Somerville, Massachusetts, I was tasked to develop a mezcal Paloma riff served in a coupe for the Fall 2019 menu. I latched onto the idea of the Tiki staple Don's Mix of grapefruit and cinnamon and then considered how well cinnamon and Campari pair such as in the Rum Firewalker. The end result was tasty, but it felt like a touch of bitters would give the profile a lot more depth; my instinct was to go to absinthe but I opted for Peychaud's Bitters instead. For a name, I went with the idea of the Paloma translating to dove, and I went with another indigenous Mexican bird: the Quetzal. The Quetzal has been long admired for its beauty, and the bird was sacred to the Mayans and Aztecs.
Nutrition:
One serving of Quetzal contains 168 calories
