Monday, June 4, 2012

Mexican Manhattan

As part of my never-ending quest to find more uses for a bottle of mezcal, I decided to add some to a Manhattan and see what happens. Given the spicy smokiness of the mezcal, I used Punt e Mes to provide a bit more sauciness; I figured Dolin Rouge wouldn't stand up to the mezcal well enough. I also used the traditional rye instead of bourbon. I added Hellfire bitters, because once a drink is this spicy, what's a little more spiciness?

Unsurprisingly, going for the spiciest ingredient at each step makes for a very spicy drink. It blends together very well, each ingredient adding its own thing to the cocktail. There's definitely an underlying sweetness here, with a bit of fruit I didn't expect. It's quite good, though it might be worth trying with bourbon to tone down the sweetness. Recipe after the jump.

Mexican Manhattan
1.5 oz Rye
1 oz Punt e Mes
.5 oz Mezcal
Hellfire bitters

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