Sunday, October 4, 2015

copper swizzle

1 1/2 oz Pelotón de la Muerte Mezcal
3/4 oz Manzanilla Sherry
1/2 oz Lavender Honey Syrup
1/2 oz Falernum
1/2 oz Lemon Juice
2 oz San Pellegrino Pompelmo (Grapefruit) Soda

Build in a Collins glass, fill with crushed ice, and add 3-4 dash Angostura Bitters to the top. Swizzle to mix and chill while not completely mixing in the bitters. Garnish with a cucumber slice and add a straw.
For my second drink at the Highball Lounge, I asked bartender Matt Schrage for the Copper Swizzle. In the glass, the Swizzle offered a cucumber and clove aroma. Next, a carbonated grapefruit sip led into a mezcal, tropical, and clove swallow.

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