Michele Mazanec first posted this in Craft Cocktail Club on FB.

Then Karen MacLeod also posted that she made it.

So I felt it should be good. I just didn’t have the fancy rose buds that they do, so had to make do with a chintzy peacock, to suffice for Frida’s fancy head gear she was so well known for.

It combines Mezcal, and tonight I’m using Derrumbes. An artisanal mezcal from Jalisco. According to their website:- Derrumbes third expression is a mezcal from the dessert produced exclusively from the extensive wild agave Salmiana Crassispina that grows naturally in the High Plateau of San Luis Potosi. With not enough trees to support mezcal production, Maestro mezcalero Manuel Perez forages for dry Salmiana leaves and quiotes to use as fuel. The result is an incredibly unique mezcal that reflects the flavors of its surroundings like no other. This floral and herbaceous mezcal from the village of Charcas has just the right touch of sweetness to balance its delicate intensity.

Now when I first tasted this mezcal at my local favourite liquor shop, here in Amsterdam @caneandgrain, it instantly reminded me of padrón peppers, very green and fresh, and quite delightful.

It also combines gin, and St. Germain, which is always a great marriage of flavours.

30ml Mezcal – Derrumbes
30ml London dry gin – I used Bombay Sapphire
15ml St Germain – or another elderflower substitute
30ml Pineapple Juice
15ml Lemon Juice – always fresh is best 🤭
7.5ml Simple Syrup

Destructions (as usual)

Add all ingredients to shaker with ice
Shake well
Strain into chilled coupe
Top with a dash of Angostura bitters

Garnish
Well, if you see Michele’s drink, she went all out with some roses, which looked amazing. I just have a tacky peacock.