1 oz Mezcal (Mezcal Union)
1⁄2 oz Haitian Rum, Barbancourt white (110 Haitian proof)
1⁄2 oz Bianco Vermouth (Atxa)
1⁄2 oz Manzanilla sherry, La Cigarrera
3⁄4 oz Strawberry syrup (No heat/oleo style)
3⁄4 oz Lime juice
1 oz Coconut cream
Instructions
Scale recipe up to large batch size, Combine all ingredients but coconut cream together into a cambro. Heat up coconut cream to 150~ degrees Fahrenheit in a pot, remove from heat.
Slowly add cocktail to heated coconut cream and all to sit 2 hours until fully curdled and separated. Strain through an oil filter or preferred milk punch straining technique.
To serve, pour 3 oz over rocks in a small old fashioned glass with a tajin salt half rim. No garnish.
Notes
Creates for a Valentine’s Day specials activation with Mescal Union 2 years ago. Never removed from menu since because of immense popularity
Cocktail summary
Created by
Elias Gale, Bantam Tavern, Portland Oregon.
Year
2023
Is the
author's original creation
Mezcal, Haitian Rum, Bianco Vermouth, Manzanilla sherry, Coconut cream, Strawberry syrup, Lime juice
PT5M
PT0M
Cocktail
Cocktail
1
craft, alcoholic