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In Vida Veritas

1 1⁄2 oz Mezcal, Del Maguey Vida
3⁄4 oz Zirbenz Stone Pine Liqueur
3⁄4 oz Walnut Liqueur, Nux Alpina
1⁄2 oz Bénédictine
1 ds Bitters, Fee Brothers Whiskey Barrel Aged
Instructions

Stir ingredients over ice for at least 30 seconds in a mixing glass, strain into a chilled coupe, finish with a spritz of oil from a fresh orange peel; don't drop the peel in.

Cocktail summary
Posted by Casey on
Created by
Misty Kalkofen, Drink, Boston MA
Is an
authentic recipe
Reference

http://www.flickr.com/photos/aphonik/5875514546/

Curator
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User rating
4.5 stars
(16 ratings)
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From other users
  • Would rename this “Holy Smokes”
  • More Mezcal magic from Misty Kalkofen.
  • Time for a visit to Boston Shaker for the correct bitters, I guess.
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Comments
Dan commented on 7/12/2011:

Wow, clash of the titans! I need to try this. Usually I can imagine drinks pretty well in my head, but this one makes my head hurt before I drink it.

mhibiscus commented on 9/03/2012:

One correction to the recipe...it's whiskey barrel bitters. Not Xocatl Mole.

Zachary Pearson commented on 9/03/2012:

Hmm.. the Flickr link calls for Mole bitters, and the Serious Eats article does as well. Can you provide a link to the cocktail using WBA bitters?

Thanks,

Zachary

bza commented on 9/03/2012:

Zach,

Pretty sure mhibiscus is Misty herself, the all-class Boston bartender who invented the drink, so I'd go with her recipe...

Zachary Pearson commented on 9/03/2012:

BZA,

Ah, if that's the case, I'll change it - is the amount the same?

Thanks,

Zachary

Apprentice Brent commented on 10/13/2012:

This is a fantastic cocktail. What's wonderful is how all the elements shine---it's like a controlled forrest fire where the sap of the pines gives off a scent of sweetness. Extraordinary.

bwian commented on 5/27/2016:

Looking at the proportions, I was worried that this would be too sweet, but of course I was wrong to worry, as this is magically delicious. The balance is perfect.

Shawn C commented on 3/24/2023:

This is a magical combination: the mezcal is somehow in perfect balance with the cedar/pine of the stone pine liqueur and the walnut/hickory/pecan of the Nux Alpina. It is not nearly as sweet as one might expect. The Benedictine (a favorite of mine) is less noticeable, probably mostly a sweetener and mild herbal adjunct here. I accidentally tried the drink first without the bitters, and it was excellent. Then I realized I had poured the whiskey bitters into a different mixing container, so I combined and retried--honestly, the drink was at least as good without any bitters, so don't fret if you don't have the right bitters.