Friday, September 8, 2023


1 1/2 oz Mezcal (Del Maguey Vida)
1 oz Sweet Vermouth (Cocchi)
1/2 oz Campari
1/2 oz Cynar
1 dash Grapefruit Bitters (Bittercube Jamaican #2)

Stir with ice and strain into a cocktail coupe (no instructions were provided so this is how I served it).
After my bar shift two Fridays ago, I made a recipe that I had noted the night before from the Zig Zag Café flashcards called the Rosales. I was able to spot references to it in a pair of menu photos on Yelp in Spring 2017, and I was lured in for it made me think that it was a Rosita riff. The Rosales once prepared displayed a smoky, vegetal, and orange aroma. Next, orange and caramel on the sip turned into smoky, vegetal, herbal-bitter, and plum flavors on the swallow.

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