Name: Polar Bear
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Mezcal; 22.5 ml Bianco/blanc/blanco vermouth; 15 ml White crème de menthe; 4 drop Celery bitters

Polar Bear
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Serve in a Coupe glass

Ingredients:
1 ¹⁄₂ oz	Del Maguey Vida Clásico Mezcal
³⁄₄ oz	Strucchi Bianco Vermouth
¹⁄₂ oz	Giffard Menthe Pastille white crème de menthe
4 drop	Fee Brothers Celery bitters

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of mint leaf.
STIR all ingredients with ice.
FINE STRAIN into chilled glass.
Garnish with mint leaf floated on the cocktail or pegged/stuck with spot of honey to the rim.

Allergens:

Recipe contains the following allergens:

Bianco/blanc/blanco vermouth - Sulphur Dioxide/Sulphites
Celery bitters - Celery

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Mint notes are subtle in this tequila martini-style spirituous aperitivo.

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History:

Adapted from a recipe created in 2013 for the opening menu of Trick Dog bar in San Francisco, California, where this was originally made with Dolin Blanc vermouth, Tempus Fugit white crème de menthe and a house-made angelica tincture in place of celery bitters. The angelica tincture is made by infusing dried angelica root in high-strength neutral grain alcohol for 48 hours, then straining through a coffee filter.

Nutrition:

One serving of Polar Bear contains 168 calories

Alcohol content:

1.5 standard drinks
24.88% alc./vol. (24.88° proof)
20.6 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Matt

28th May at 02:35

Delicious - the mezcal is somehow very restrained despite contributing the most volume - the creme de menthe is the central flavor. The blanco vermouth works with the celery bitters and the little bit of mezcal that survives to greatly expand the breadth of flavor, and a little bit of savory component. Very good, but I think the creme de menthe is just a bit too much (maybe I'll try cutting it by 1/2 in the future). Very nice appearance - pale gold, crystal clear.

Frédéric Boulais

17th July 2023 at 17:52

Really interesting combination of flavors here, I would never thought of mixing mezcal and crème de menthe together plus the celery bitters but it works surprisingly well. Love this drink even though I don't like celery...

MIKE LANDERS

1st September 2022 at 20:55

Made with vida/ lustau blanco/ tempus fugit/ and angelica tincture. Its a bit sweet but good. Reminds me of a Stinger. Mezcal flavor not prominent, imo.

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