Garnish:
Lime zest twist (discarded) & garnish with dehydrated lime slice wheel
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
| 1 fl oz | Del Maguey Vida Clásico mezcal |
| 1/2 fl oz | White overproof rum |
| 1/2 fl oz | Difford's Falernum liqueur |
| 1/6 fl oz | Luxardo Maraschino liqueur |
| 3/4 fl oz | Lime juice (freshly squeezed) |
| 1/3 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 1/3 fl oz | Pasteurised egg white or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
| 3 drop | Difford's Margarita Bitters |
| 2 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Read about cocktail measures and measuring.
Hazardous ingredients
Pasteurised egg white is potentially hazardous to those with allergy or intolerance.
Review:
Two massively flavoursome spirits and two very characterful liqueurs combine harmoniously in this delicious sour.
Variant:
Served on-the-rocks in a clay or terracotta mug.
History:
The origin of this cocktail is unknown but as far as I know, it has no connection with the similarly named mezcal brand spelt with just the one 'l'. Its popularity is such that it appears as a "New era drink" on the 2020 IBA Official Cocktail List (spelt with a double 'l').
Alcohol content:
- 1.5 standard drinks
- 19.76% alc./vol. (39.52° proof)
- 21.3 grams of pure alcohol
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