Photograph by Michael Polito
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“Raspberry and mezcal are a delicious combination,” says Josh Rosenmeier, head bartender of Stockade Tavern in Kingston. “The mezcal is smoky, but the fruitiness from the raspberry really balances it out.”
- 1.5 oz. Del Maguey Vita mezcal
- ¾ oz. fresh lime juice
- ½ oz. crema de mezcal (a sweetened mescal liquor made from mezcal and agave syrup mixed together)
- ¼ oz. agave syrup
- 1 oz. framboise lambic (this is Belgian raspberry beer that undergoes one brew as traditional Belgian beer, the second with raspberry)
- Fill a tall Collins glass with ice and add frambiose lambic
- Shake other ingredients in cocktail shaker
- Strain over Collins glass