Pigeon Park

A smokey take on the Vancouver Cocktail
1 12 oz Mezcal
34 oz Sweet vermouth, Carpano Punt e Mes
12 oz Pimm's No. 1 Cup
14 oz Bénédictine
2 ds Bitters, Angostura
Instructions
Stir and strain into a cocktail glass rinsed with Ardbeg, flame some orange oil over top as a garnish then discard the peel
Notes
Dense and smoky, with a light herbal note.
History
I created this drink as a variation on a Vancouver Cocktail, although I drifted a little further than I expected with the addition of Pimm's. I wanted something slightly herbaceous to highlight the subtle herbal aroma of the mezcal, and Pimm's No.1 felt like the perfect choice because it wasn't very sweet, and being made from gin it echoed the original Vancouver Cocktail, which was essentially a Martinez with Benedictine instead of maraschino. Pigeon Park is a little square in Vancouver's Downtown Eastside where the homeless and junkies hang out or just take a nap. Still Vancouver, even thought it doesn't look anything like a postcard photo, yet not without charm either.
From other users
  • A hair sweet, but wouldn't taste right without that. — ☆☆☆☆
  • Excellent balance. I substituted Laphroig 15 because I didn't have Ardbeg and it was also excellent. — ☆☆☆☆☆
  • As smokey as it sounds. The Ardbeg rinse was clobbered by the mezcal and I'm not sure it was critical. A solid cocktail, but more one-note than I expected (the note is smoke). — ☆☆☆
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