Pigeon Park

1 1⁄2 oz Mezcal
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Pimm's No. 1 Cup
1⁄4 oz Bénédictine
2 ds Bitters, Angostura
Instructions

Stir and strain into a cocktail glass rinsed with Ardbeg, flame some orange oil over top as a garnish then discard the peel

Notes

Dense and smoky, with a light herbal note.

History

I created this drink as a variation on a Vancouver Cocktail, although I drifted a little further than I expected with the addition of Pimm's. I wanted something slightly herbaceous to highlight the subtle herbal aroma of the mezcal, and Pimm's No.1 felt like the perfect choice because it wasn't very sweet, and being made from gin it echoed the original Vancouver Cocktail, which was essentially a Martinez with Benedictine instead of maraschino.

Pigeon Park is a little square in Vancouver's Downtown Eastside where the homeless and junkies hang out or just take a nap. Still Vancouver, even thought it doesn't look anything like a postcard photo, yet not without charm either.

Cocktail summary
Created by
Martin Corriveau
Year
2013
Is the
author's original creation
Curator
Not yet rated
Average
4 stars
(8 ratings)
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From other users
  • As smokey as it sounds. The Ardbeg rinse was clobbered by the mezcal and I'm not sure it was critical. A solid cocktail, but more one-note than I expected (the note is smoke).
  • A hair sweet, but wouldn't taste right without that.
  • Made with Fidencio and a spritz of Laphroaig 10 yr. Love the chocolate and herbal throughout, and the little bitterness at the finish.
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