Beautifully balanced bitter-sweetness with tequila and mezcal sitting harmoniously with cherry and aperitivo liqueurs, with lemon freshness. A perfect...
Some commenters found this over-sweet. Meehan & Gall specify Aperol whereas, in your specs, you simply indicate the generic "bittersweet orange-red aperitivo". Because of the emphasis on cherry liqueur, we avoided the further sweetening Aperol would have offered and went, instead, with Campari. So when you indicate the generic aperitivo are you leaving it to the discerning drinker to decide according to their own preferences? After all, there is a world of difference between Aperol and Campari.
Our "bittersweet orange-red aperitivo" category encompasses products like Aperol, while our "Italian red bitter liqueur" category is for more alcoholic and bitter products such as Campari. As you say, there is a world of difference between "aperitivo" liqueurs and "bitter" liqueurs.
I found the recipe too sweet for my pallette, but by adjusting it to 1 tequila: 1 Aperol: 1/2 cherry, 1/2 lime, with the mezcal float, it was nailing it on all fronts.
Liked this, but did find it a bit sweet for our tastes. Added a few drops of Difford's Margarita Bitters and it was much better. Enjoyed the blend and the light use of the mescal. The mescal enhances but does not overpower.
Thanks for letting me know about the omission. I've just checked The Savoy and look forward to testing specs. I will be sure to add the Gilroy as soon as I can get Dan here to photograph.
The PDT Cocktail Book (2011) by Jim Meehan & Chris Gall offers this write-up of the Eclipse: "“To commemorate the rare occurrence, ancient Aztecs used to serve fermented agave to their victims before sacrificing them to the gods. 2 oz El Tesoro Añejo Tequila, .75 oz. Aperol, .75 oz. Cherry Heering, .75 oz. Lemon Juice. Shake with ice and strain into a chilled, Del Maguey Vida Mezcal-rinsed coupe. Garnish with a lemon twist. — Leo Robitsheck, New York, Winter 2009”