Tuesday, October 27, 2020

spring blossom

1 1/2 oz Mezcal (Fidencio)
3/4 oz Dolin Blanc Vermouth
3/4 oz Suze Gentian Liqueur
2 dash Mole Bitters (Bittermens)

Stir with ice, strain into a rocks glass with ice, and garnish with a grapefruit twist.
As I made my way through the recipe section of Eric Alperin's Unvarnished book, I made notes of some interesting recipes. The one that spoke to me two Tuesdays ago was the Spring Blossom as a mezcal White Negroni riff with mole bitters crafted at the Varnish by bartender Gordon Bellaver. Once built, the Spring Blossom shared a grapefruit oil, smoke, and gentian aroma. Next, a white grape sip gave way to smoky and vegetal agave and gentian flavors on the swallow with a chocolate finish.

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