Garnish:
Crystallised stem ginger
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass. (Also works well strainer over ice in an old-fashioned glass.
| 1 1/2 fl oz | Del Maguey VIDA mezcal |
| 1/2 fl oz | Aperol or other Italian red aperitivo |
| 1/4 fl oz | Ginger sugar syrup |
| 3/4 fl oz | Lime juice (freshly squeezed) |
| 3/4 fl oz | Pineapple juice (fresh pressed) |
| 2 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Smoky, tangy and complex with layers of flavour, although happily mezcal dominates.
History:
Adapted from a recipe created in 2016 by Stephen Wicker at the Raleigh Bar, Miami Beach, USA. Stephen's original recipe calls for twice as much ginger syrup but the ginger syrup he uses is housemade and 1:1 concentration.
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