1 oz Mezcal
1 oz Byrrh (My original recipe just calls for "Quinquina", but this is what I used first. See notes)
1⁄4 oz Crème de Cacao
1 twst Lemon peel (As garnish)
Instructions

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.

Notes

The original Marliave's Cocktail was vague as to the quinquina; I left it that way too, but Byrrh works great with mezcal and cacao which is what I used at home. At work, I opted for L.N. Mattei's Cap Corse Quinquina Rouge.

History

After making Marliave's Cocktail from 1906 Louis' Mixed Drinks (and a sweet vermouth version called Aime), I tinkered with the gin-Maraschino-orange bitters formula to create a drink named after another local institution -- Burdick's choclatier, and mezcal-cacao-Peychaud's offered up an equally elegant tipple.

Cocktail summary
Picture of Burdick's Cocktail
FRY 2018
Posted by yarm on 3/08/2020
Created by
Frederic Yarm, Nahita, Boston, MA
Year
2018
Is the
author's original creation
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