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Better & Better

Name: Better and Better
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Mezcal; 15 ml OP high ester aged pot still rum; 7.5 ml Falernum liqueur

Difford’s Guide

Discerning Drinkers (54)

Measurements in:

Serves:

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Ingredients
1 ¹⁄₂ fl oz	Del Maguey Vida Clásico Mezcal
¹⁄₂ fl oz	Overproof aged pot still rum (high-ester 4-6 years old)
¹⁄₄ fl oz	Falernum liqueur

How to make

Glassware

Serve in an Old-fashioned glass

Prepare

Select and pre-chill an OLD-FASHIONED GLASS.
Prepare garnish of lemon zest twist.

Method

STIR all ingredients with ice.
STRAIN into ice-filled glass.

Garnish

EXPRESS lemon zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Alcohol content:

1.6 standard drinks
33.51% alc./vol. (67.02° proof)
22.7 grams of pure alcohol

History

Created circa 2007 by Jan Warren at 10 Downing in Manhattan, New York City but not popularised until 2012 when he was behind the stick at Dutch Kills, Long Island City. Jan's original recipe calls for Fidencio blanco mezcal.

Review

Initially strong and punchy, but as the name suggests, as the ice melts dilution makes this drink better and better.

Del Maguey Vida Clásico Mezcal 750ml - makes 16.5 cocktails
$42.99 $2.61 per cocktail

Hampden Estate HLCF Classic Rum 750ml - makes 50 cocktails
$99.99 $2.00 per cocktail

Velvet Falernum 750ml - makes 100 cocktails
$17.99 $0.18 per cocktail Velvet Falernum image

$4.79 per cocktail*

Makes a minimum of 16.5 cocktails.
Shipping and applicable tax calculated at checkout.

Orders are processed by a licensed Fulproof retailer. The buy now button is added simply for convenience.

Checkout

* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.

Comments & Discussion

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Calvin Grant Premium Member 1y

Give this a good long stir and it's great right out of the gate, given the right ingredients! I used Smith & Cross (also), and a mildly smoky joven; Apaluz, made in Durango with Agave durengensis.

Colby Dempsey 4y

This is way more balanced than it appears to be. You get the bass notes of the smoke from the mezcal, a great body in the rum (I used Smith and Cross) and the falernum is the secret star giving it the right amount of sweet. I found a new cocktail for my rotation.

JAY HURON 4y

I definitely wouldn’t have put those together but it’s not too bad if you are okay with the smoke from mezcal as that is still definitely the predominant flavor.

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