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 | Gentian liqueur (e.g. Suze, Salers etc) |
| 2/3 fl oz | Lime juice (freshly squeezed) |
| 2/3 fl oz | Orgeat (almond) sugar syrup |
Read about cocktail measures and measuring.
Review:
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 in Chichester, England, who says, "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."
Nutrition:
One serving of The Alchemist contains 215 calories.
Alcohol content:
- 1.4 standard drinks
- 17.67% alc./vol. (35.34° proof)
- 19.4 grams of pure alcohol
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