In the Pines

A bright and piney winter-inspired cocktail that uses a base of Mezcal layered with Zirbenz (a stone pine liqueur), fresh lemon juice, and simple syrup to evoke a smoky, forested flavor.

Ingredients:

  • 1½ oz. mezcal espadín

  • ¾ oz. Zirbenz Stone Pine Liqueur

  • ½ oz. Cardamaro

  • ½ oz. Cocchi di Torino sweet vermouth

  • 2-3 dashes of Angostura bitters

  • Grapefruit peel

Instructions:

  • Stir all of the liquid ingredients in a mixing glass with ice to chill. Strain into a chilled coupe. Twist the grapefruit peel over the top of the drink, then add a dusting of bee pollen.

Attribution:

Recipe: George Piperis, Finch & Fork, Santa Barbara, California

Photo: Silas Fallstich | October 28, 2018

Origin: Imbibe

Mezcal CocktailClarence Mailwas