In Vida Veritas

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.

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

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

Zach,

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

BZA,

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

Thanks,

Zachary

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.

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.

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.

Made with Stonebarn Nocino (60 proof) instead of Nux Alpina. Overall, I liked the blend of flavors, but it was too sweet for my palate. I think this had more to do with the Bénédictine. Will try it again with 1/4 oz. Bénédictine.