1 oz Mezcal
1 oz Dry vermouth
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 ds Peychaud's Bitters
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
Created by
Frederic Yarm, Nahita, Boston, MA
Year
2018
Is the
author's original creation
Mezcal, Dry vermouth, Byrrh, Crème de Cacao, Peychaud's Bitters, Lemon peel
PT5M
PT0M
Cocktail
Cocktail
1
craft, alcoholic
3.44444
9