1/2 oz Kirschwasser
1/2 oz Cherry Heering
1 barspoon Mezcal (Del Maguey Vida)
2 dash Mole Bitters (Homemade)
Stir with ice and strain into a cocktail glass. Garnish with a cherry or 3 (Luxardo Maraschino) speared on a cocktail pick to resemble an ant.
For a cocktail on Sunday, the Red Ant in Imbibe magazine had caught Andrea's eye, and indeed, it would make good use of our newly purchased bottle of mezcal. The Red Ant was created by Thomas Waugh when he was at the Alembic in San Francisco (he is now at Death & Co. in New York). He named the drink after the Rio Hormiga Colorada or Red Ant River in Oaxaca, Mexico, which flows through the land where mezcal is made. Waugh called for a three cherry garnish to represent the body parts of an ant, and it reminded me a bit of Camper English's Olive Centipede, albeit a less sinister one.