Name: Slynx
Total time: 3 min
Cuisine: Cocktail
Ingredients: 2.5 ml Mezcal; 45 ml Reposado tequila; 15 ml Applejack brandy; 15 ml Pear liqueur; 1 dash Barrel-aged bitters

Slynx
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Glass:

Photographed in an UB Koto Old Fashioned 30cl

Ingredients:
¹⁄₁₂ oz	Del Maguey Vida Clásico Mezcal
1 ¹⁄₂ oz	Patrón Reposado tequila
¹⁄₂ oz	Applejack brandy
¹⁄₂ oz	Giffard Poire William liqueur
1 dash	Whiskey barrel-aged bitters

Read about cocktail measures and measuring

Prepare:

Select and pre-chill an OLD-FASHIONED GLASS.
Prepare garnish of pear wedge.

How to make:

RINSE chilled glass with mezcal (swirl around to coat and discard excess) and set to one side.
STIR other ingredients with ice.
STRAIN into mezcal-rinsed glass.
FILL glass with ice.

Garnish:

Garnish with pear wedge.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

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Review:

This late-night, dry Old Fashioned-style cocktail unusually mixes tequila and applejack to great effect, with pleasing pear fruitiness and a wisp of mezcal.

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History:

Adapted from a recipe created circa 2009 by Phil Ward at Mayahuel in Manhattan, New York City.

More cocktails by Phil Ward

Nutrition:

One serving of Slynx contains 176 calories

Alcohol content:

1.6 standard drinks
29.2% alc./vol. (58.4° proof)
22.7 grams of pure alcohol

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Mariusz Twardowski

9th January at 22:13

Every time I read "adapted from" on here, especially when the spec is made by someone like Phil Ward, I really wish the original would at least get referenced in the description. From what I can tell, there are no bitters in Ward's original spec and he used a full tsp of mezcal instead of 1/2 of one as written here. It would increase the credibility (and utility) of this great website if readers could compare the adaptation with the original, imo.

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Simon Difford

10th January at 08:42

Even when the recipe is exactly as the bartender first specified, I still state “adapted”, which, for numerous reasons, is something Gary “gaz” Regan advised me to add nearly 20 years ago. If I know the specs/recipe and I make substantive changes to that recipe, then I always add the original spec after crediting the creator.

In this recipe, as Calvin points out, the access absinthe is discarded. Due to our units of alcohol and calories calculators, I am better reflecting the small amount of absinthe that will coat the glass after rinsing by starting with half a spoon of absinthe.

According to Phil’s own words in our interview profile, the original Slynx recipe included Whiskey barrel-aged bitters:
https://www.diffordsguide.com/encyclopedia/2708/people/phil-ward

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