2256 found Showing cocktails with ingredient Lemon juice

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A Spontaneous Libation for your Consideration

The Reluctant Saint

Created and posted by yarm.
1 oz Mezcal
1 oz Byrrh
3⁄4 oz Campari
1⁄4 oz Crème de Cacao
1 ds Absinthe (I utilized 20 drops St. George)
1 twst Orange peel (As garnish)
Instructions

Stir with ice, strain into a rocks glass with a large cube or into a cocktail coupe (*), and garnish with an orange twist.

(*) The drink seemed to fall apart as it diluted so perhaps a warm drink would be preferable than a wet one over time. The recipe was also based off of a room temperature drink, so perhaps up is best.

Notes

Dark cherry, grape, smoky vegetal, chocolate-orange, and quinine-tinged bitter.

History

After entering my Ask the Dust into this database, the combination was still on my mind. I moved that room temperature Scaffa closer to a Mezcal Negroni. While the proportions changed, I did remove the Angostura Bitters and added a slug of Campari in its place. For a name, I took the John Fante theme of the inspiration and named it after one of his screen plays, The Reluctant Saint.

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(21 ratings)

From the Knowledge Vault

Craft Cocktail Making: Theory and Structure of Alcohol

Now we get down to the important part of craft cocktail making. In our previous installments, we described the role that acidity, sugar and bitterness play in balancing and harmonizing a cocktail. Each component can work either separately, or in various combinations to produce something worth drinking.

While it is possible to make a cocktail without bitters or acid or sweetness, it is impossible to make a cocktail without alcohol. It is the canvas for every other flavor in a drink. Most craft cocktail creators think about alcohol for its flavor rather than its physiological effects ... and alcohol has many. So consider this your fair warning – there’s going to be more chemistry and genetics from here on out. Don’t worry, it’s all good stuff.

First, we need some definitions. From a chemical standpoint, an “alcohol” is simply a compound with a hydroxyl group (-OH) bonded to a carbon atom. Lots of things that you wouldn’t want to ingest are technically alcohols, including methanol (or wood alcohol, which causes blindness and death), cetyl alcohol (used in shampoo and lotions), and geraniol, which smells like roses, but is probably unpleasant to taste.

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Recent Discussion

  • Re Night Tripper, 1 day 20 hours ago BarJaime commented:

    Made as written with OGD 7 year. Delicious. Next time will add some saline.

  • Re Ski Mask #1, 3 days 9 hours ago Mixed up in Na… commented:

    Vermouth bianco & Aquavit go together surprisingly well. We used the full amount of vermouth. I’m not sure why the drink should be in a wine glass. In any case, it is a tasty little drink.

  • Re Anchorita, 2 days 6 hours ago Dannynannady commented:

    Awesome drink. Used Topanito blanco, feels like an ideal match. Perfectly balanced, slightly spicy smoky goodness.

  • Re Apple of my Eye, 1 week ago lcwareham commented:

    Maybe a little less agave syrup

  • Re Triumvirate, 1 week 4 days ago meltingUpwards commented:

    I’m finding I also like this with an equal part saline to absinthe, instead of the cherries.