Thursday, November 29, 2012


2 oz Del Maguey Mezcal Vida
1/2 oz Lustau Pedro Ximénez Sherry
1/2 oz Amaro Montenegro
1 dash Mole Bitters

Stir with ice and strain into a rocks glass. Twist a grapefruit peel over the top.
blue room kendall square cambridge cocktails bar menu
The drink that Andrea asked bartender Matthew Schrage to make at the Blue Room was the Mercado. The Mercado was crafted by California Gold, and I never got a chance to inquire about how the recipe got named for the Spanish word for "market." The Mercado presented a smoke and grapefruit oil nose that covered a caramel and grape sip. The smoke and agave of the mezcal and the richness of the sherry began the swallow which ended with the amaro's herbal elements and the bitters' chocolate ones.

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