Name: Madame Mayahuel
Total time: 4 min
Cuisine: Cocktail
Ingredients: 40 ml Mezcal; 15 ml Cynar/carciofo amaro; 15 ml Amontillado sherry; 5 ml Crème de violette

Ingredients

1 ¹⁄₃ fl oz

Del Maguey Vida Clásico Mezcal

¹⁄₂ fl oz

Cynar or other carciofo amaro

¹⁄₂ fl oz

Lustau Amontillado Los Arcos Sherry

¹⁄₆ fl oz

Rothman & Winter Crème de Violette Liqueur

How to make

Glassware

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of lemon zest twist.

Method

STIR all ingredients with ice.

FINE STRAIN into chilled glass.

Garnish

EXPRESS lemon zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Alcohol content:

1.3 standard drinks
24.2% alc./vol. (48.4° proof)
18.2 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Amontillado sherry — Sulphur Dioxide/Sulphites

Comments & Discussion

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Bob Bobson 4d

Swapping out the gin for mezcal in the various Aviation- or Creme de Violette-style cocktails is certainly sound and a no-brainer.

However, then adding Cynar and a sherry IMO creates something of an indistinct mish-mash of flavours. Not something I'd generally recommend unless you really like all the components. This cocktail isn't exactly *bad* or *imbalanced*, it just fails to justify its ingredients.

Caspian Berggren Premium Member 48w

Maybe Mezcal and Violette is a brilliant combination that I just haven't understood yet, but man, this was a *weird* cocktail. I actually really like the floral elements with agave spirits (lavender and tequila is incredible) but this was neither chopped nor minced — the violette kept everything from being a savoury, bitter cocktail, but there was far too little sweetness to balance that violette. I'm going to come back to this out of sheer curiosity to see if I understand it better, but I wouldn't recommend it to anyone outside of the business.