Friday Cocktail: Dia Del Muerto

I have been on a huge mezcal kick recently. It's an agave spirit like tequila but has an intense smoky flavor due to the agave being roasted over rocks prior to distillation. Basically, mezcal is to tequila as peated Islay scotch is to unpeated mainland scotch. Because of its smoky minerality, mezcal stands in for whiskey in numerous cocktail riffs, like the excellent Oaxaca Old Fashioned. Tequila cocktails, on the other hand, are often citrus based drinks that, while good, end up tasting like variations of the Margarita.

Today's cocktail was created by Atlanta bartender Brad Tolleson, who took over for Paul Calvert at Pura Vida before it closed and is now at Restaurant Eugene. The Dia Del Muerto pairs Mezcal with bitter Italian amari and spicy Punt e Mes vermouth. It is a bit of a Negroni variant in this way. The addition of agave syrup provides balance for the mezcal and amari. Tolleson designed this drink to stand up to Pura Vida's pork and beef dishes. This drink is great for whiskey drinkers.

Dia Del Muerto

Brad Tolleson (Atlanta, Georgia)

- 1.5 oz. Mezcal (Del Maguey Vida)
- .5 oz. Fernet-Branca
- .5 oz. Punt e Mes
- .25 oz. Amaro Montenegro*
- .25 oz. agave syrup**
- 1 dash Angostura Bitters
- 1 dash Peychaud's Bitters

Combine ingredients in cocktail shaker and add ice. Stir and strain into a rocks glass with a large ice cube. Garnish with grapefruit twist.

* I have also used Cynar in place of the Amaro Montenegro with very good results.

**To make the agave syrup, mix equal parts dark agave nectar and warm water in a squeeze bottle. Shake to combine.

Friday Cocktail: The Kirkwood

Today's cocktail, the Kirkwood, is a variation on the Red Hook that was created by Atlanta's own Miles Macquarrie, formerly of Leon's Full Service and now at the uber popular Kimball House.

The Red Hook (named after a Brooklyn neighborhood) is part of a series of derivative cocktail riffs based on the Manhattan and was named one of the 25 most influential cocktails of the past century by Imbibe magazine in 2010. For the Red Hook, Milk & Honey's Vincenzzo Errico replaces the Manhattan's sweet vermouth with the spicier Punt e Mes vermouth and adds Maraschino liqueur.  For Macquarrie's variation named after the the great East Atlanta neighborhood, he replaces the Red Hook's Maraschino with the bitter and herbal Cynar and adds St. Germain elderflower liqueur and grapefruit bitters for brightness. 

A fantastic cocktail worthy of a great Atlanta neighborhood.

The Kirkwood

- 1.5 oz. Rittenhouse Rye (or other high proof rye)

- .5 oz. Punt e Mes 

- .5 oz. Cynar

- .5 oz St. Germain

- 2 dashes grapefruit bitters

Combine all ingredients in a mixing glass with ice. Stir 30 seconds and strain into a cocktail glass. Garnish with grapefruit peel.