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 | Bittersweet orange-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 | Difford's Saline Solution (or ½ pinch salt) |
Read about cocktail measures and measuring.
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.
Nutrition:
There are approximately 181 calories in one serving of When The Smoke Cleared.
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
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