Wednesday, August 1, 2012


1 oz Mezcal (Sombra)
3/4 oz Aperol
1/2 oz Lime Juice
1/2 oz Grapefruit Juice
2 dash Grapefruit Bitters
1 dash Vanilla Extract
1 Egg White

Shake once without ice and once with ice. Strain into a Highball glass containing 1 oz soda water. Add another 1 oz soda water to the strained-out tin, swirl, and strain again. Garnish with mint sprigs and grapefruit oil from a twist.

While looking up the details about bartender William Elliott for the Pontarlier Julep post, I found another one of his recipes called the Moonshake on FoodRepublic that seemed interesting as a mezcal Silver Fizz. The article described how William named the drink after a song from the late 60s to late 70s krautrock band Can; while I own a some of the Can discography thanks to my college radio DJ days, this song had eluded me until now.
The Moonshake greeted me with smoke, grapefruit oil, and mint aromas. The creamy citrus sip offered up more grapefruit flavors than lime. Next, the swallow showcased the mezcal that was mellowed out by the egg white.

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