The smoky, stellar cocktail recipe is courtesy of McKinney & Doyle Fine Foods Café in Pawling and perfect for Halloween or cozy fall evenings.
For this tall-glass drink, ginger beer is combined with mezcal for a one-of-a-kind taste.
Blood & Smoke Cocktail
Ingredients:
1.5 oz Fidencio Classico Mezcal
.5 oz Nux Alpina Walnut Liqueur
1 oz roasted beet and peppercorn purée*
4 drops Bittermens Boston Bittahs
4 oz ginger beer
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Method:
Add all ingredients except the ginger beer to a mixing tin and shake well. Double strain into a zombie glass over fresh ice. Add ginger beer; garnish with candied ginger and lemon peel.
Roasted Beet & Peppercorn Purée (yields about 20 ounces):
Roast 6 beets for about an hour at 275°F. Let them cool, then peel and dice. Place in a blender with 3 tablespoons of pink peppercorns and 4 ounces of fresh-squeezed lemon juice.
