How to make:
- Select and pre-chill an Old-fashioned glass.
- Prepare garnish of amaranth/pigweed sprigs or basil leaf.
- STIR all ingredients with ice.
- STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).
1 fl oz | Del Maguey Vida Clásico mezcal |
5/6 fl oz | Amaro (e.g. Montenegro) |
1/2 fl oz | Byrrh Grand Quinquina |
1 dash | Celery bitters |
Read about cocktail measures and measuring.
Recipe contains the following allergens:
- Amaro (e.g. Montenegro) – Sulphur Dioxide/Sulphites
- Celery bitters – Celery
Review:
Bittersweet with mezcal and amaro combining harmoniously along with aromatic wine and celery bitters.
History:
Created in 2017 by Sam Robertson & Alexander Taylor at Pennyroyal, Cardiff, Wales.
"Susto is from the Digestives section of our menu. Local Zapotec tribes of Oaxaca, Mexico, attribute illness to ‘Susto’ – emotional shock. Tribeswomen known as ‘Partera’ provide herbal remedies to ease the suffering."
Nutrition:
One serving of Susto contains 146 calories.
Alcohol content:
- 1.2 standard drinks
- 23.64% alc./vol. (47.28° proof)
- 16.6 grams of pure alcohol
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