Spicy Dead Lady Cocktail

A fiery and complex twist on the equal-parts "Naked and Famous" family. It mixes mezcal, Aperol, and Falernum (a spiced Caribbean syrup), topped off with fresh lime juice and an essential dash of absinthe.

Ingredients:

  • 3/4 oz. mezcal

  • 3/4 oz. Aperol

  • 3/4 oz. falernum

  • 3/4 oz. fresh lime juice

  • 1 dash of Scrappy's Firewater Bitters*

Instructions:

  • Shake all ingredients together in a shaker tin with ice. Strain into a coupe and garnish with a lime wheel (the bar uses a dehydrated wheel, but that’s optional).

  • *In lieu of the specialty bitters, Wheeler says adding a thin slice of fresh habanero pepper to the shaker tin will also add a small amount of heat and flavor to the drink. Remember to spice to taste, as habaneros can pack some serious heat!

Attribution:
Recipe: Grant Wheeler for The Garret, NYC
Photo: Vanessa Granda | June 20, 2016
Origin: Imbibe

Mezcal CocktailClarence Mailwas