1 oz Mezcal
1 oz Byrrh
3⁄4 oz Campari
1⁄4 oz Crème de Cacao
1 ds Absinthe (I utilized 20 drops St. George)
1 twst Orange peel (As garnish)

Stir with ice, strain into a rocks glass with a large cube or into a cocktail coupe (*), and garnish with an orange twist.

(*) The drink seemed to fall apart as it diluted so perhaps a warm drink would be preferable than a wet one over time. The recipe was also based off of a room temperature drink, so perhaps up is best.


Dark cherry, grape, smoky vegetal, chocolate-orange, and quinine-tinged bitter.


After entering my Ask the Dust into this database, the combination was still on my mind. I moved that room temperature Scaffa closer to a Mezcal Negroni. While the proportions changed, I did remove the Angostura Bitters and added a slug of Campari in its place. For a name, I took the John Fante theme of the inspiration and named it after one of his screen plays, The Reluctant Saint.

Cocktail summary
Picture of The Reluctant Saint
FRY 2019 -- Note that the drink might be better served in a coupe or rocks glass without ice.
Posted by yarm on 11/22/2019
Created by
Frederic Yarm, Boston, MA
Is the
author's original creation
Not yet rated
4.5 stars
(17 ratings)
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  • Served it up. — ★★★★
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Lots of complexity - subbing in Luxardo Bitter for Campari did not detract.