Auld Hangie Cocktail
This is a little riff on one of my favorite tiki classics, the El Diablo. We're punching up the smoke with the mezcal. The smoke marries with the ginger and the light fruitiness of the cassis nicely. — Will Fink, bartender at DC's award-winning restaurant, Compass Rose
In place of ginger syrup, you can juice fresh ginger and add equal part, by weight, of sugar (white table or raw).
- 1/4 Ounce creme de cassis
- 1 Ounce smoky blended scotch
- 1/2 Ounce smoky mezcal
- 1/2 Ounce lemon juice
- 1/2 Ounce ginger syrup
Pour the cassis into a Collins glass and add ice. Then add the rest of the ingredients to a shaking tin and shake vigorously. Add about 1 ounce of soda and strain slowly over the ice so as not to disturb the cassis. Top with bitters, preferably Peychaud's and Angostura (or like). Smile.