When The Smoke Cleared

Difford's Guide
User Rating (36 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 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)
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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:

One serving of When The Smoke Cleared contains 181 calories.

Alcohol content:

  • 1.2 standard drinks
  • 14.72% alc./vol. (29.44° proof)
  • 16.6 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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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* 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.
Buy direct from
Difford's Guide
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