Serve in a
Coupe glassGarnish:
Float fresh basil leaf
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| Del Maguey VIDA mezcal | |
| Luxardo Maraschino liqueur | |
| Suze gentian liqueur | |
| Freshly squeezed lime juice | |
| Giffard Orgeat Syrup |
Comment:
Looking over the liqueur and syrup dominated recipe this mezcal based dry 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.
About:
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.
