The D'Almeida

1 14 oz Mezcal, Tlacuache Blanco
14 oz Cassis, Edmond Briottet
14 oz Maraschino Liqueur, Luxardo
12 oz Campari
13 oz Bitters, Angostura
1 twst Lemon zest
Stir all ingredients over ice until the desired dilution and temperature occur. Strain straight away into a chilled coupe and garnish with a lemon zest. Don't be gentle with the lemon's flesh, so as to keep things rustic.
A drink you would serve to a good friend.
Inspired by a fellow Toronto bartender Sandy de Almeida.

A collision of bold flavours. An initial burst of fruit, followed by the nitty gritty combination of Angostura and Campari, with a hint of smoke on the end. A nice and dry finish, to keep one drinking well into the next one.

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