pastry war

1 1/2 oz Peloton de la Muerte Mezcal
1/2 oz Tempus Fugit Crème de Cacao
1/2 oz Averna
1/2 oz Lemon Juice
2 dash Bitter Truth Molé Bitters

Shake with ice, strain into a cocktail coupe glass, and garnish with a lemon twist.

Two Wednesdays ago, I stopped into Craigie on Main to pay bartender Rob Ficks a visit. For a drink, I selected his Pastry War off of the menu. The name is a reference to the first French intervention in Mexico in 1838 that ended with a British-brokered peace; it was later followed by the second French-Mexican conflict in 1861 that ended with the installation of Emperor Maximilian and provided inspiration for the Maximilian Affair cocktail name. Overall, the drink reminded me a bit of a mezcal Twentieth Century with hints of Ibsen's Door. Actually, Rob did not intend to create a mezcal recipe, but the original's Bourbon direction fell a little short, and he tried other spirits.
The Pastry War greeted the nose with lemon, smoke, and a darker note from either the Averna or crème de cacao. Next, lemon and caramel paired on the sip and gave way to smoky agave, caramel, and cacao on the swallow with a smoke finish that captured the lemon's tartness as well.