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Cantinflas Mustache
Reminiscent of an M & M, this is a delicious and perfectly balanced bittersweet, spirit-forward, digestivo or late-night sipper with great depth of flavour
Frederic Yarm
14th December at 14:58
Of course not absolutely not. I took the idea of a split reposado tequila-mezcal base from Phil Ward via his Oaxacan Old Fashioned and other drinks. However, I took the other half from Chris Elford. Past that, I never knew of Phil's Cantiflas until it was posted on Difford's.
14th December at 22:38
Oh no, I'm sorry if my note sounded accusatory rather than playful. The perils of online publication; no offense intended. Both cocktailvirgin and Difford's Guide bend over backwards to credit the doughty souls behind the bars who create the ever-expanding menu of drinks we enjoy. I assume Difford posted the “Cantinflas” next to the “Cantinflas Mustache” because of their common use of a less-common name, and the reasons to post them together were only strengthened by the common threads in their recipes. This posting makes the “Cantinflas Mustache” look—and sound—a LOT like a mash-up of Ward and Elford’s recipes. Of course, mash-ups are fair game and ubiquitous in mixology, as are tequila-mezcal split bases, and the “Cantinflas Mustache” gets full credit for this Mexican mash-up even if the mash-up happened serendipitously. It also rated five stars from Casa Brislawn; well done!
15th December at 04:36
Not insulted in the slightest, and I'm giving tribute to Phil for teaching me one of the tricks that I used. However, the Cantiflas recipe was probably garnered from a menu and Simon admits that he is guessing the recipe since Phil never released it to get published formally, so I never knew that it existed. And I have to imagine that Simon gave it a college try of searching the web for "Cantiflas mezcal cocktail" or similar to get at the old Mayahuel recipe and found mine.