1 oz Mezcal
1 oz Byrrh
1⁄2 oz Aperol
1 twst Orange peel (As garnish.)

Stir with ice, strain into a single old fashioned glass, and garnish with an orange twist.


When I started working at River Bar in March 2018, I was inspired by Byrrh Quinquina being on the bar. I then matched it with three ingredients that I have seen it work well with: mezcal, elderflower, and Aperol. For a name, I later dubbed this one Eyes on the Table after a work by Spanish born surrealist artist Remedios Varo.

Cocktail summary
Picture of Eyes on the Table
FRY 2018.
Posted by yarm on 12/02/2019
Created by
Frederic Yarm, River Bar, Somerville, MA
Is the
author's original creation
Not yet rated
4.5 stars
(11 ratings)
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From other users
  • Tasty but a bit sweet. Upped the mezcal and it worked better for me
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