Created by Joaquin Simo when he was the mixologist at Death and Co (in New York City), this has equal parts mezcal, aperol, chartreuse and lime juice. I went with a trifle lower portion of lime juice (I do not like strong citrus feel in the tongue). This was first published in Ron Cooper’s book “Finding Mezcal”.

The chartreuse and aperol are fairly strong to the palate and the nose respectively. The earthiness of the the mezcal shows up only at the other end of the length. Especially, if you hold the drink for a while in your mouth!!

Picked this up from Imbibe magazine. Mezcal, hibiscus liqueur and ginger liqueur. Initially, it was very confusing. But once I had a couple of sips, I could get the earthy smokiness of mezcal and the ginger hitting pretty well. The hibiscus came pretty much at the end of the length of every sip…

Good for a cold, rainy, dreary night like today. This has Fireball Cinnamon Whisky (without the “e” since it is from Canada), Butterscotch Schnapps and Orange juice. I used fresh squeezed juice instead of the bottled ones.

With a twist today… first smoked the glass, muddled the cherry extra hard and flamed the orange peel before adding it as garnish…

Made the first cocktail using Licor Beirao that we picked up from Portugal. This is strawberries, blueberries, lime juice, Licor Beirao and mint leaves.

Experimented with the smoker in a mango mezcal drink. Mango and smoke goes fairly well, actually…

It is nearly October. And it is still 90 degrees in Atlanta. Went with a pineapple coconut mojito by the poolside today.

Pineapple juice, coconut rum, white rum, coconut milk, lime juice, pineapple, coconut flakes, lime and mint leaves.

After a long time made a vodka based cocktail – to cool down after the hot run.
Muddled pineapple, Cointreau, vodka, pineapple juice, champagne and a maraschino cherry…