spicy dead lady

3/4 oz Mezcal (Peleton de la Muerte)
3/4 oz Aperol
3/4 oz Falernum (Velvet)
3/4 oz Lime Juice
1 dash Scrappy's Hellfire Bitters (3 thick drops Sriracha)

Shake with ice, strain into a cocktail coupe, and garnish with a lime wheel (omit).Two Saturdays ago, I came across the recipe for the Spicy Dead Lady in Imbibe Magazine again that piqued my interest this time due to all the folks who request spicy mezcal drinks at work. The drink was created by Grant Wheeler at the Garret in New York City, and it showcased the sweetener pairing of Aperol and falernum that I have had in the Power, Corruption, & Lies, Exhibition Swizzle, and Hanging Curve. Once prepared, the Spicy Dead Lady showcased a smoky, vegetal, and orange aroma. Next, lime and orange notes mingled on the sip, and the swallow lurched through with smoke, agave, pepper heat, and clove flavors.