Zapoteca

1 1⁄4 oz Mezcal
1 1⁄4 oz Amer Picon (sub Ramazzotti and 3 dashes of orange bitters if unavailable)
1 1⁄4 oz Sweet vermouth, Carpano Punt e Mes
3 ds Bitters, Amargo Chuncho
Instructions

Stir with ice and strain into a double old fashioned glass containing a large lump of clear ice. Orange garnish (peel or dehydrated).

Cocktail summary
Picture of Zapoteca
© Proofcocktails.nl 2018
Created by
Andy at Proofcocktails.nl
Year
2018
Is the
author's original creation
Reference

http://www.proofcocktails.nl/2019/03/01/zapoteca/

Curator
Not yet rated
Average
4 stars
(4 ratings)
YieldsDrink
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Comments

Since 3 oz into the mixing glass makes a nice sized drink, maybe re-scale to 1oz each? Would make the recipe more beautiful too. This sounds good to me. I'm trying it tonight with Amer Boudreau.

Note: I made this as 1:1:1 oz w/ 2 dashes of Amargo Chuncho for a standard volume drink.

This is an interesting combination with the Mezcal's earthy/smokiness, Amer Picon's orange/coffee ground bitter, and Punt e Mes' amaro bitter all weighted toward a darker bitterness, balanced by some rich flavors. I used Amer Picon black label which has a dark, strong coffee ground bitterness to it and less of the common amaro balance. The Amargo Chuncho bitters work here by lending a slight orange blossom nose on top of the other strong aromas. The drink stands out as a pleasant but dark bitter cocktail balanced by sweet vermouth. As is, I put it as between 3.5 and 4 out of 5 stars.

I will retry this with Bigallet China-China Amer in place of Amer Picon. I most often prefer the broader and less dark/bitter nature of Bigallet orange amaro as a sub for Amer Picon, and I am curious as to how it will work here. I go through Bigallet much more rapidly than Picon.

I re-made this substituting Bigallet China-China Amer for the Amer Picon. For me this dials the drink in perfectly, a solid 4+.