Garnish:
Float fresh basil leaf
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1⁄6 fl oz | Del Maguey VIDA mezcal |
| 2⁄3 fl oz | Luxardo Maraschino liqueur |
| 1⁄2 fl oz | Suze gentian liqueur |
| 2⁄3 fl oz | Freshly squeezed lime juice |
| 2⁄3 fl oz | Giffard Orgeat Syrup |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
Looking over the liqueur and syrup dominated recipe, this mezcal-based cocktail would appear to be sweet. However, the spec is deceiving, and the finished drink is surprisingly balanced, harnessing some big flavours and presenting them harmoniously.
History:
Created in 2017 by Sam Fraser at The Rockinghorse, Chichester, England. "While travelling, I read The Alchemist by Paulo Coelho. A book I would recommend to anyone. I would not be the first person to say that it changed my life. However, I am a bartender, and when something influences me like that, it also influences the drinks I make. I was imagining faraway lands full of treasure, alchemists, crystal merchants and sandstorms. I wanted to create something exotic in every sense: in origin, taste, aroma, and appearance.
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