Doug Bain

A charming and pleasing cocktail from a more innocent era. A modern equivalent would probably double the booze, if not more! Today one would almost consider this a breakfast/brunch cocktail.

And it would be an excellent brunch

Very nice mix of dark fruit, spice, and orange, like a tiki drink's European cousin. Cocchi as the sweet vermouth worked perfectly.

"like a tiki drink's European cousin". Excellent description

How is this not a Bijou variation?

Very tasty and I do like the purity and simplicity of it -and I still added a little cream, which brought it all together a little better.

Tasty and refreshing. A float of overproof worked well. Used unsweetened cranberry juice, so upped the sugar syrup just a bit. Had some ginger beer open, tried a little in a side glass, and it was good (new cocktail?) Will try the suggested sub of grenadine next time -make it bloodier.

Acknowledging that I should have throttled back on the syrup given that I was without soda and trying to make this uncrushed ice, still very sweet. I definitely liked how the flavors play together and I will try it again both with soda and with less syrup.

Quite tasty. This assortment of ingredients has the effect of bringing out the flavor of the mezcal rather than masking it.

Came out a little too sweet. I'm guessing my grapefruit juice was on the sweeter end of the spectrum. I didn't check that next time and throttle back on the sugar syrup accordingly

Hi James, I omit the agave syrup and up the Falernum to 1/4 oz. Cheers!

Me too. Delicious .