Tuesday, June 23, 2015

battle of puebla

1 oz Del Maguey Crema de Mezcal (*)
1 oz Ancho Reyes Chili Liqueur
1 oz Amaro Nonino
1/4 oz Crème de Cacao
1 dash Regan's Orange Bitters

Stir with ice and strain into a rocks glass with ice. Garnish with an orange twist and add straws.
(*) 90% mezcal, 10% agave nectar will work here. Averna would also sub well for the Nonino.
A few Tuesdays ago, we ventured down to Lincoln Tavern in Southie where bartenders Nicole Lebedevitch and Kevin Mabry were at the stick. For a first drink, I asked Kevin for the Battle of Puebla. Once prepared, it offered an orange oil aroma that led into a caramel-driven sip. The swallow was a bit more complex with smoky mezcal and pepper heat with an herbal chocolate finish and lingering spice.
posted by frederic at 1:58 PM
ingredients: , , , , ,

1 comment:

djones206 said...

I really enjoyed this cocktail. I used Averna as you suggested in place of Nonino, but would omit the agave part of the Mezcal crema sub when using Averna since Averna is more syrupy sweet than Nonino. I love Ancho Reyes in the cocktails I've tried and wouldn't have known about it without your blog. Thanks for posting all theses drinks.

January 4, 2025 at 4:53 AM

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