Rating: 4.5 out of 5.

Recipe from
Courtesy of Andy

I follow this guy, who has a blog, in Amsterdam. He has some really interesting drinks on his site.
It’s a Martinez, with Mezcal. But just superb, if you, like me, are a Mezcal fan. I followed Andy’s advice, and used Verde Momento Mezcal. This brand has many different labels for the same mezcal. All done by local (to them) street artists.
I tried this Mezcal neat first. It’s a very smoky profile, having been made from Verde 8 year old Agave Espadin by mezcalero Doroteo Garcia in Tlacolula, Oaxaca. The agaves are cooked in an underground oven using ocote, holm oak, and peppertree which give the mezcal a smokiness desirable for cocktails.
The last bit, and the following information, I plagiarised from Mezcal
Mezcal Verde Momento is a project from Mezcal Amaras that extends beyond the mezcal production. Mezcal Amaras pays 20% over market for raw materials, labor, and has a developed a reforestation policy that results in 10 new agaves being planted for every one that is harvested.
That second part, I really like. It goes with my small, self attempts at sustainability, and reforestation well.

So now for the recipe 😉

45ml good quality joven mezcal, I used Verde Momento
30ml Italian vermouth (Pref. Punt e Mes)
7.5ml maraschino liqueur
2 dashes of Angostura bitters
2 dashes or orange bitters

Stir with ice and strain over a big block of clear ice in a chilled double Old Fashioned glass.

with an orange peel.
Then enjoy!

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