Topolobampo Cocktail

1 oz Mezcal, Del Maguey San Luis del Rio
1⁄2 oz Brandy, Don Pedro
1 1⁄4 oz Lime juice
3⁄4 oz Simple syrup
3 ds Peychaud's Bitters
1 pn Salt
1 wdg Lime (as garnish)
Instructions

Shake, strain into salt-rimmed glass, garnish.

Cocktail summary
Created by
Topolobampo, Chicago, IL, named by Chuck Taggart after he couldn't find the name of the original (it doesn't appear to be on their current menu).
Year
2005
Is an
authentic recipe
Reference

http://drinkdogma.com/mezcal-a-can-of-worms/comment-page-1/#comment-986

Curator
Not yet rated
Average
4.5 stars
(7 ratings)
YieldsDrink
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  • Jesse loves this
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Comments

Yummy. just used regular tequila, though I wouldve liked something smokier. I rimmed glass with sugar as I don't favor salt rims -- sure it's good with salt though! sugar was prob a bit much :)

Much too sour for me. I added a bit of Milagro Silver tequila to cut the lime a bit - pretty good