1.5 oz rye (Emerald Giant overproof)
0.5oz each of mezcal, Aperol, and Ancho Reyes (rojo)
1 oz lemon juice
Squirt of agave
Shake all with ice, and I would say serve up in a coupe but it’s summer, still 90f at 19:00. So I’m having it on ice, and just enjoying the hot weather.
Variation on a Devil’s Soul. It would benefit from a float of the Heirloom Pineapple Amaro (and being served up), but had enough oddball ingredients I didn’t want to add another. But if you have it, go for it.
That’s really interesting! I may have to tweak the recipe a bit for my tastes, but I’m not sure how yet.
I used Old Forester 1920 Prohibition Style for the whiskey, and I only had verde Ancho Reyes.
Second round I used scotch and liked that better. How was it with the Verde?
Good but overpowered. I’ve never had Rojo to compare, but the Verde is strong stuff. I’ll drop it to half next time.
The original recipe calls for St. Germain, Aperol & Averna with the rye and mezcal but I was having trouble wrapping my mind around the St Germain in there.
Ancho Verde with mezcal, if you have Cynar try the Pas De Loup, the verde is really good in that one, I made it with Del Maguey Chichicapa and liked it a lot.