pigeon park

1 1/2 oz Mezcal (Fosforo Ensemble)
3/4 oz Punt e Mes
1/2 oz Pimm's No. 1
1/4 oz Benedictine
2 dash Angostura Bitters

Stir with ice, strain into a coupe glass rinsed with Ardbeg Scotch (Ardbeg 10 Year), and garnish with orange oil from a flamed twist (unflamed, twist included). My rediscovery of Pimm's No. 1 led me to search the Kindred Cocktails database where I landed on the Pigeon Park by Martin Corriveau at La Pentola in Vancouver circa 2013. Martin created this as a variation on the the Vancouver which is a recipe that I made around 5 years ago from William Boothby's 1934 World Drinks & How to Mix Them with gin, sweet vermouth, Benedictine, and orange bitters. Martin explained, "I wanted something slightly herbaceous to highlight the subtle herbal aroma of the mezcal, and Pimm's No.1 felt like the perfect choice because it wasn't very sweet, and being made from gin, it echoed the original Vancouver Cocktail, which was essentially a Martinez with Benedictine instead of Maraschino. Pigeon Park is a little square in Vancouver's Downtown Eastside where the homeless and junkies hang out or just take a nap. Still Vancouver, even though it doesn't look anything like a postcard photo, yet not without charm either." Once assembled, the Pigeon Park gave forth an orange, peat smoke, and red fruit aroma. Next, grape and berry notes on the sip slid into vegetal, smoke, bitter herbal, berry, and allspice flavors on the swallow.