I got this recipe from a now-shuttered bar on NYC’s lower east side called Pouring Ribbons. It’s an interesting mix of tart, smoky, and sweet!
- 1 ½ oz Del Maguey Vida mezcal
- ¾ oz Lustau Palo Cortado Peninsula sherry
- ¾ oz orgeat
- ½ oz lemon juice
- ½ oz pineapple juice
- 1 pinch cocoa powder
Shake the liquid ingredients with ice, pour over ice in a rocks glass, and garnish with a dusting of cocoa powder.
2 Comments
smiletolerantly@awful.systems · 3 pts · 1y
Cheers. Sounds great. That Mezcal is fantastic.
mpg@lemmy.world · 2 pts · 1y
Agreed; I’ve been using that mezcal exclusively since I first ran into it last year. So good!