The Arinato Food

ARINATO (LILLET AND MEZCAL COCKTAIL)

Arinato (Lillet and Mezcal Cocktail) image

I created the Arinato to be a lighter stirred drink and to celebrate the more delicate sides of mezcal. I use the 80-proof Ilegal Joven; paired with floral fortified wines, it makes for an easy-sipper that proves how elegant mezcal can be.

Provided by Ivy Mix

Number Of Ingredients 7

Ingredients

1½ oz. mezcal, such as Ilegal Mezcal Joven
¾ oz. Lillet Blanc
½ oz. Dolin Dry Vermouth
¼ oz. Yellow Chartreuse
½ tsp. Luxardo Maraschino Liqueur
2 dashes Peychaud's Bitters
Grapefruit twist for garnish

Steps:

Add all the ingredients, except the grapefruit twist, to a mixing glass with ice and stir. Strain over a large ice cube in a rocks glass. Express the grapefruit twist over the drink and then rest the twist on the cube in the glass.

MEZCAL MADRAS

Mezcal Madras image

Madras are normally made with vodka and are very refreshing. They happen to be one of my favorite drinks. I am a Mezcal and tequila drinker so I always replace the vodka. I also switch it around, adding more orange juice than cranberry juice.

Provided by Yoly

Categories Cocktails

Time 5m

Yield 1

Number Of Ingredients 4

Ingredients

1 cup ice, or as needed
1 ½ ounces mezcal
3 ounces freshly squeezed orange juice
1 ounce cranberry juice

Steps:

Fill a rocks glass with ice. Add mezcal, orange juice, and cranberry juice.

Nutrition Facts : Calories 155.6 calories, Carbohydrate 13.5 g, Fat 0.2 g, Fiber 0.2 g, Protein 0.7 g, Sodium 8.4 mg, Sugar 11.2 g

PORTO PUNCH

Porto Punch image

Ivy Mix infuses sugar with the fragrant oils in citrus peels, creating a zesty syrup that's the base for this ripe, jammy summer punch. It's rounded out by port, stiffened with rum, and sweetened with a splash of peach liqueur. (Note: Allow 2-24 hours for the citrus peels to fully infuse the sugar.)

Provided by Ivy Mix

Categories beverage

Time 2h10m

Yield 10 servings

Number Of Ingredients 11

Ingredients

1 cup sugar
1 grapefruit
1 lemon
16 ounces warm black tea, from two tea bags
10 ounces port wine
6 ounces overproof rum, any rum over 114 proof; preferably Plantation brand
1/2 ounce creme de peche
4 ounces fresh lemon juice
1 block ice, tip: freeze water in a pint-sized plastic container
Lemon wheels
Fresh flower blossoms, use non-toxic organic blooms of your choice

Steps:

Oleo Saccharum: Pour sugar into a medium jar. Peel grapefruit and lemon; add peels to sugar. Muddle peels into sugar, 30 seconds; cover and let sit at room temperature, 2-24 hours. (The longer the resting time, the more intense the oleo saccharum, resulting in a zestier punch.)
Punch: Into a punch bowl, add the Oleo Saccharum and warm tea; stir well to help dissolve the sugar. Then add port, rum, crème de pêche, and lemon juice: between each addition, stir, taste, and adjust the flavor to your liking. Gently add ice block, then ladle the punch over the ice to further dilute and cool the drink. Garnish with lemon wheels and flowers.

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