Arinato Lillet And Mezcal Cocktail Food
THE ARINATO
"People think stirred drinks are heavy," Ivy Mix says, but this cocktail tastes light and crisp. Chartreuse and Lillet Blonde-a citrusy fortified wine-provide bright flavors, while a grapefruit twist keeps each sip lively and fresh.
Provided by Ivy Mix
Categories beverage
Time 5m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Into a cocktail pitcher, add mezcal, Lillet Blonde, vermouth, Chartreuse, and maraschino liqueur. Fill pitcher with ice, and stir to combine and dilute the cocktail, 20 seconds. Add 3 dashes of bitters, and stir until pink color is evenly distributed.
- Into a chilled rocks glass, add 1 large ice cube. Strain cocktail into the glass. Peel a 4-inch strip of grapefruit peel; bend it lengthwise over the glass to spritz the surface with citrus oil. Rub the outside of the peel around the rim of the glass. Submerge ¾ of the grapefruit twist in the cocktail and serve immediately.
INFINITY POOL (BATCHED MEZCAL COCKTAIL WITH CELERY AND LILLET)
This easy large-format pitcher drink has savory mezcal, celery juice, fruity Lillet blanc, and lemon.
Provided by Maggie Hoffman
Yield Makes about 10 cocktails in a 2-quart pitcher
Number Of Ingredients 8
Steps:
- Up to 1 day before serving, make the batch. Pour chilled mezcal, chilled Lillet blanc, chilled simple syrup, celery bitters, and water into a 2-quart pitcher and stir to mix. Seal well, covering with plastic wrap if needed, and refrigerate.
- Up to 2 hours before serving, prepare celery and lemon juices and stir into pitcher mix. Reseal and return to refrigerator if not serving immediately.
- To serve, stir mixture well. Place a large ice cube in each rocks glass, then pour in cocktail and garnish with a small pinch of smoked salt and a lemon wheel, if desired.
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