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.)

Build in a snifter (or single Old Fashioned) glass. Briefly stir to mix without ice. Note: This is a room temperature drink.


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.


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
Picture of Ask the Dust
FRY 2014
Posted by yarm on 11/08/2019
Created by
Frederic Yarm, Russell House Tavern, Cambridge, MA.
Is the
author's original creation
Not yet rated
4 stars
(6 ratings)
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From other users
  • Similar to Reluctant Saint w/o Campari
  • Bitter and warm. Love the reluctant saint (similar drink) better. — ★★★
  • Ferry Beach boomerang?
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bza commented on 12/15/2021:

Funny, this is similar to a scaffa I just created that is mezcal, Carpano Antica, cacao, and Génépy. Randomly stumbled on this today! I added a couple of drops of saline and a bit of water to open it up. I'll have to try the absinthe approach, but I love the Génépy/Cacao combo, especially warm.