2 oz Byrrh
1 1⁄2 oz Mezcal
1⁄2 oz Crème de Cacao (I used Tempus Fugit.)
1 bsp Absinthe (A scant bsp, a little less than 1/8 oz.)
Instructions
Build in a snifter (or single Old Fashioned) glass. Briefly stir to mix without ice. Note: This is a room temperature drink.
Notes
Scaffas have everything going for them to fulfill the 1806 definition of a cocktail except for the water component. They are served room temperature with no dilution.
History
The recipe started with thinking about Eric Seed (Haus Alpenz)'s declaration that Byrrh and mezcal are a stunning duo. The end result tasted better before dilution and chilling and ended up on the menu as a Scaffa. We used whatever mezcal was our well mezcal then, but I used Chichicapa for the photo to make it into Del Maguey's drink of the month in late 2014. Also, named after a John Fante book.
Cocktail summary
Created by
Frederic Yarm, Russell House Tavern, Cambridge, MA.
Year
2014
Is the
author's original creation
Byrrh, Mezcal, Crème de Cacao, Absinthe, Bitters
PT5M
PT0M
Cocktail
Cocktail
1
craft, alcoholic
4
9
