1 oz Mezcal (Montelobos)
1 oz Amontillado Sherry (Lustau)
3/4 oz Lime Juice
1/2 oz Falernum (Velvet)
1/2 oz Ginger Syrup (Barrow's Intense Ginger Liqueur)
Build in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Garnish with a mint sprig.
For a second Fourth of July libation, I turned to the new issue of Imbibe Magazine to a recipe-laden article on falernum. The winner of the bunch was a Swizzle created by Danny Shapiro at Chicago's Sink/Swim called the Esplanade Mezcal Swizzle. In my mind, Swizzles and falernum are an obvious pairing for both were created in the Caribbean. Once prepared, the Swizzle gave forth mint and lime notes to the nose. Next, the sip's lime and grape were followed by smoky mezcal, nutty sherry, ginger, and clove elements on the swallow.
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!