Tuesday, June 23, 2015

battle of puebla

1 oz Del Maguey Crema de Mezcal (*)
1 oz Ancho Reyes Chili Liqueur
1 oz Amaro Nonino
1/4 oz Crème de Cacao
1 dash Regan's Orange Bitters

Stir with ice and strain into a rocks glass with ice. Garnish with an orange twist and add straws.
(*) 90% mezcal, 10% agave nectar will work here. Averna would also sub well for the Nonino.
A few Tuesdays ago, we ventured down to Lincoln Tavern in Southie where bartenders Nicole Lebedevitch and Kevin Mabry were at the stick. For a first drink, I asked Kevin for the Battle of Puebla. Once prepared, it offered an orange oil aroma that led into a caramel-driven sip. The swallow was a bit more complex with smoky mezcal and pepper heat with an herbal chocolate finish and lingering spice.

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