When The Smoke Cleared

Difford's Guide
User Rating (9 ratings)

Serve in a

Coupe glass

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)
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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.

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Makes a minimum of ... cocktails
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* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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