2 oz Del Maguey Mezcal Vida
1/2 oz Lemon Juice
1/2 oz Honey Syrup (1:1)
Shake with ice and strain into a rocks glass filled with ice. Add ~1 oz ginger beer and flame a lemon twist over the top.
Two Thursdays ago, I stopped by Bergamot where Paul Manzelli and Kai Gagnon were tending bar. For a drink, I asked Paul for the Tombstone Mule from the menu. The drink offered up a lemon, honey, and mezcal aroma. A carbonated honey and lemon sip led into a smokey agave swallow and a ginger finish.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.
drink & tell: a boston cocktail book
A collection of drink recipes, techniques, and Boston bar recommendations from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore). Follow the buzz on D&T's Facebook fan page!