Caspian Berggren

Oh I should've used S&C! The lack of rum flavour was really the main criticism I had of the cocktail but I used Planteray 3 Stars. Next time I'll try splitting them 50:50 just to try out the difference.

I think the tequila can really make or break this cocktail. I think it needs to be leaning more towards the fresh citrus and raw agave flavors rather than the pepper and cooked agave. I used Nock Blanco and it worked fabulously. It's not too sweet like many cream drinks can be. It's honestly a solid tequila cocktail which highlights the tequila in a new and interesting way.

A tip for cream cocktails btw: dry shake it like you would with an egg white cocktail. It builds a nice foam and gradient.

It's honestly really great. The mezcal is perfectly accentuated by the cinnamon and peach where the Suze adds just a little more body without making the cocktail bitter. A thing I like about the blue curacao is that it's not too orangey. It's there in the background supporting the other components.

Don't be scared off by any preconceptions you might have about "blue cocktails" - this one is seriously good.

I think Anders Erickson's recipe is the best one I've tried. It's 45ml Plymouth gin, 30ml Apricot liqueur and 15ml lemon juice with 2 dashes of Peychauds. It strikes the perfect balance between sweet and sour in my mind.