Tuesday, July 12, 2022


1 1/2 oz Mezcal (Peloton de la Muerte)
1/2 oz Suze
scant 1/4 oz Pamplemousse Liqueur (St. Elder)
2 dash Angostura Bitters

Stir with ice, strain into a rocks glass with ice, garnish with a lemon twist and an orange twist (lemon only).
Two Tuesdays ago, I reached for Robert Simonson's Mezcal + Tequila Cocktails book, and I landed upon the Dados crafted by Caitlin Laman at the Licoreria Limantour in Mexico City circa 2016. Since I have been grooving on the mezcal-Suze combination in drinks like The Man From Nowhere and the Mezcal White Negroni, I was excited about giving this one a try. In the glass, the Dados proffered lemon and smoky vegetal aromas to the nose. Next, a creamy and citrus sip was chased by mezcal, vegetal, floral, clove, and allspice flavors on the swallow.

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