Remember when I told you why I’m not posting as much lately? (Short answer: work.)
Well. That’s still happening, but the end is in sight… If you can see 4 days ahead, which is impressive. I will soon be living, cooking, eating, posting (and showering) like a normal person.
(Joking about the not-showering part… Mostly. Gross.)
At some point Sara commented on my current situation, wisely predicting an I-need-a-drank post from yours truly. She was right, and here it is!
Honestly, I’d be lying if I said I’ve been indulging in the sweet nectar that is booze as of late. In real life, I come home most days around 11, stare at the months-old beer in my fridge for a minute and decide I’d rather go to bed. Secretly being 83 years old does not help matters.
However, I made this one. For you, for me, and for us–because it’s beautiful, complex and tastes nothing like it looks.
It’s not an original recipe–it comes from Philip Ward of Mayahuel in New York. I found it here and was immediately intrigued because, like a true alcohol hoarder, I happen to have both Maraschino liqueur and Aperol and zero ideas of what to do with them. Mezcal, the delectably smoky relative of good old tequila, is a given around these parts. Honestly, if you could eat smoke itself, I would.
The smoke flavor comes from the roasting of the hearts of the agave plant in a giant pit before mashing and distilling. If this makes you wonder whether we could do the same with corn when we make bourbon… You are a curious cat and a kindred spirit of mine. We should round up some corn and take a trip to Oaxaca. Down? I’m down.
Oh look, a worm.
Mezcal = smoky, intense
Maraschino = delicately sweet, nutty, almondlike
Aperol = sweet, bitter, citrusy
Lime juice = tart
I had trouble doing that kind of math in my head, so I did it with my tongue instead. It was awesome.
It is indeed not easy to describe this = I’d say smoke and orange come out the strongest. You may think you don’t want your oranges smoked, but I think this could change your mind. It really is a beautiful, delicious drink.
Apparently, in Mexico there’s a saying: Para todo mal, mezcal, y para todo bien tambien.
For everything good, mezcal, and for everything bad as well. And that’s exactly the approach I’m taking right this minute: embracing it all. I’m tired–really tired–but… There are so many lovely/wonderful/amazing things in my life. Yours, too. Cheers to that, yes?!
- 1 ounce mezcal
- 3/4 ounce Aperol
- 1/2 ounce maraschino liqueur
- 3/4 ounce fresh lime juice
- Grapefruit twist, for garnish
- Add everything except the grapefruit twist to an ice-filled cocktail shaker and shake well. Strain into a chilled martin or coupe glass and garnish.