Guillotine No. 2

Difford’s Guide
Discerning Drinkers (24 ratings)

Photographed in an Urban Bar Retro Optic Coupette 15cl

Ingredients:
1 12 oz Del Maguey Vida Clásico Mezcal
1 oz Cynar or other carciofo amaro
12 oz Strucchi Dry Vermouth
6 drop Saline solution 4:1 (20g sea salt to 80g water)
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of skewered Luxardo Maraschino Cherry.
  3. STIR all ingredients with ice.
  4. FINE STRAIN into chilled glass.
  5. Garnish with skewered cherry.

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 7/10
Sweet
Medium
Dry/sour
Sweet to sour 8/10

Review:

The cherry garnish is a sweet interlude between sips of this deliciously bittersweet aperitivo, or late-night digestivo that cuts through any lingering flavours from dinner.

View readers' comments

History:

Adapted from a recipe created in 2023 by Yanni Kehagiaras at Stoa Bar in San Francisco, California.

Nutrition:

One serving of Guillotine No. 2 contains 161 calories

Alcohol content:

  • 1.5 standard drinks
  • 23.19% alc./vol. (23.19° proof)
  • 20.9 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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18th May at 18:13
Might just be my taste but I think it benefits from a barspoon or so of syrup from the jar of maraschino cherries.
1st December 2024 at 04:24
Swapped the vermouth to Dolin Blanc and added 5 ml of simple and it lifts the drink.
Stephen C’s Avatar Stephen C
30th November 2024 at 01:00
Flavors don't blend well enough. Some sweetness might help balance out.