For Mezcalicus Sake

An elegant, dry, and mineral-driven aperitivo with a masterful subtlety and balance. It combines the delicate base of Junmai Daiginjo sake with the gentle smokiness of mezcal and the bright, citrusy bergamot notes of Italicus liqueur. Enhanced by a few drops of Margarita bitters and a touch of saline solution, this drink is sophisticated and refreshing. It is served chilled in a Nick & Nora glass, garnished with an expressed lime zest twist attached to the rim, which adds beautiful citrus oils to the aroma without overpowering the cocktail's delicate profile.

Ingredients:

• 50 ml Akashi-Tai Junmai Daiginjo Genshu sake

• 15 ml Del Maguey Vida Clásico Mezcal

• 15 ml Italicus liqueur

• 4 drops Difford's Margarita Bitters

• 3 drop Saline solution (20g sea salt to 80g water) or a merest pinch of salt

Instructions:

• Select and pre-chill an OLD-FASHIONED GLASS.

• Prepare a garnish of 3 skewered green olives.

• Shake all ingredients with ice.

• Strain into an ice-filled glass.

• Garnish with skewered olives.

Attribution:
Recipe: Jack McGarry at The Dead Rabbit in Manhattan
Photo: Difford’s Guide
Origin: Difford’s Guide