1/2 oz Del Maguey Mezcal Vida
1 oz Campari
1/2 oz Crème de Cacao
1 pinch Salt
Stir with ice and strain into a rocks glass.
Two Mondays ago, Andrea and I met up at Estragon. After perusing bartender Sahil Mehta's drink notebook, I selected a Calvados-mezcal split spirits cocktail. Sahil explained that he made this first for Markeya a/k/a Dr. Foodie who loves bitter. Since apple brandy and agave pair so well together such as in the Spanish Caravan and the Campari-cacao-salt did as well in the Stagecoach Mary, I was definitely game to try this. The recipe was unnamed, but since the French apple brandy outweighed the Mexican spirit here, I dubbed this one the Zaragoza after General Ignacio Zaragoza who defeated a much larger and better equipped French army at Puebla de Los Angeles during the French-Mexican War. It is this battle on May 5th, 1862, that Cinco de Mayo celebrates.