13 December 2020
From the bartender’s corner – Devil’s Soul
This is 1.5 oz of Rye Whiskey (I used Templeton), 0.5 oz of Mezcal (used Casamigos), Bitters, 0.25 oz of Elderflower Liqueur (used St. Germaine) and 0.25 oz of Aperol. Stir all these with ice (do not shake) and pour in a cocktail glass.
If yesterday’s drink was all nose and length, today’s is all about the palate. First to hit is the Elderflower liqueur’s sweet taste but give it a few seconds and the Aperol and Bitters (bitter) taste come roaring forward.