Tuesday, September 24, 2013

speaking in tongues

1 oz Strawberry-infused Crema Mezcal
1 oz Luxardo Amaro Abano
1/2 oz Lemon Juice
1/2 oz Simple Syrup
2 dash Peychaud's Bitters
2 dash Angostura Bitters

Shake with ice and strain into a cocktail glass.

For my second drink at Brick & Mortar, bartender Matthew Schrage showcased another drink that he put on the menu downstairs at Central Kitchen, namely a variation on Speaking in Tongues. The original was created by Mike Ryan from Sable Kitchen & Bar in Chicago. In order to save time per order, Matt infused mezcal with strawberries à la Tequila Por Mi Amante instead of the muddling step; the only other changes were slight decreases in lemon juice and simple syrup and using the sweetened crema mezcal instead of regular.
Once mixed, the Speaking in Tongues offered an herbal strawberry aroma. A sweet, fruity, and lemon sip gave way to a strawberry and Amaro Abano bitter combination on the swallow. After a few sips, the mezcal began to become more noticeable on the swallow.

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