From the bartender’s corner – Division Bell
I got this from Food and Wine magazine where they featured New York’s renowned bartender Phil Ward. This cocktail was one of the signature ones when Mayahuel opened in East Village.
Mezcal, Aperol, Maraschino Liqueur and Lime juice. I am not usually a mezcal cocktail person (like it neat), but this was somewhat of an exception. Loved the bitterness as well as the earthy tones that got stronger the more you held the sip in the mouth. I am also not a big citrus (lime specially) person in my drinks. The prescribed proportions was too much for me. I will go with far less on the next one.