Asado Prieto
2 oz        Del Maguey Santo Domingo Albarradas
½ oz     Carpano Antica Formula Vermouth
½ oz    Fresh squeezed lemon juice
½ oz    Fresh squeezed lime juice
½ oz    Agave Nectar
1    Luxardo Marasche Cherry (soaked in Chichicapa mezcal)
3    dashes Regan’s Orange Bitters No. 6
1     dash Angostura bitters

Pour first five ingredients in a tin-on-tin mixing glass with ice, shake and pour into a double Old Fashioned glass.  Dash bitters; garnish with a thin-sliced lime wheel, lemon skin and Luxardo Marasche Cherry.

For this cocktail, I used the Schott Zwiesel Paris Tritan Crystal Double Old Fashioned [which I got at Bar Keeper, in Silver Lake (where we get everything).  Joe has a ridiculous wealth of all things necessary—from the esoteric rarified to bar essentials—and his prices are fantastic].

As for the ice, we used the MoMa Japanese molds; I can only imagine the look on Ron Cooper’s face, between the spheres and the ‘precious’ ingredients.  Ironically enough, the end result is actually one of the most authentic expressions of the Palenques that I’ve experienced.  All of those ingredients actually marry to create a libation that transports you—one can actually smell the roast.

Enjoy.

I had the great pleasure of collaborating with Lucas Paya recently, and the drink dubbed Valentina is what I offered.  He, of course, buried me in a myriad of delectable concoctions; but, this cocktail has continued to win hearts and minds (in my home, if nowhere else).

Ron Cooper’s San Luis del Rio Single Village Mezcal is among my favorite distillates; Campari is another; I use Regan’s whenever possible—particularly on occasions when Angostura and Peychaud’s aren’t specifically required—and it happened to be perfect; I stole the Luxardo Marasche Cherries (soaked in Chichicapa Mezcal for no less than three days) from Raul Yrastorza, who is about to open Las Perlas—the first Mezcal bar in the country; and blood oranges happen to be in season.

Valentina

2 oz     Del Maguey San Luis del Rio Mezcal

1 oz      Blood orange (fresh squeezed)

½ oz   Lime juice (fresh squeezed)

¾ oz   Agave nectar

¼ oz   Campari

3 dashes Regan’s orange bitters

1 Luxardo Marasche Cherry (soaked in Chichicapa Mezcal)

1 Blood Orange wheel

Pour first six ingredients in a mixing glass; add ice, shake for at least one minute, strain into old-fashioned glass and garnish with blood orange wheel and Luxardo Marasche cherry (soaked in Chichicapa Mezcal).

For good measure, a copita of Del Maguey San Luis del Rio Mezcal should be served on the side (cherry optional).

Enjoy.