Wednesday, May 21, 2014

white dahlia

1 1/2 oz La Puritita Mezcal
1/2 oz Combier Crème de Pamplemousse Rose
1/2 oz Cocchi Americano
1/2 oz Lime Juice
1 dash Angostura Bitters

Shake with ice and strain into a coupe.
Two Sundays ago, I made my way over to Brick & Mortar where Matt Schrage and Lea Madda were at the stick. For a drink, Lea mentioned that she had an off-menu mezcal drink called the White Dahlia, and it seemed worthy of a try. Lea explained that the dahlia became the national flower of Mexico in 1963, and the white part stemmed from the drink's striking color. Once mixed, the White Dahlia shared a grapefruit and lime aroma. A sweet citrus sip displayed the grapefruit notes the strongest, and the mezcal and Angostura Bitters worked well to dry out the swallow. Overall, the recipe and balance reminded me of the classic Culross, and with the agave distillate, it came across more like a Sister Mary than a Margarita.

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