Mezcal Manhattan

A smoky, sophisticated take on the classic Manhattan. This recipe swaps out the traditional whiskey for a high-quality mezcal, marrying the roasted agave flavors with the rich, botanical sweetness of sweet vermouth and Angostura bitters.

Ingredients:

  • 1½ oz. reposado tequila

  • ½ oz. mezcal

  • ½ oz. cinnamon syrup

  • ½ oz. velvet falernum

  • ¾ oz. fresh lime juice

  • 2 oz. house coconut purée

  • 1 dash Angostura bitters

Instructions:

  • Combine all the ingredients in a shaker with ice and shake to chill. Strain into a glass over crushed ice and garnish.

  • Coconut Purée: Combine 3⅓ oz. of Coco Lopez (or other coconut milk) with 3⅓ oz. of coconut purée and 1⅓ oz. of white rum. Stir to combine. Store in the refrigerator.

Attribution:
Recipe: Carlos Andrés Ramírez
Origin: Imbibe

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