Mexican Standoff cocktail

Another Thursday Drink Night — Last night’s theme was nuts: liqueurs made from nuts, nut infused booze, and more nuts.  Go check them all out, make some for yourself and and vote for your favourite!

I’m not a big nut liqueur fan, usually finding them too sweet and cloying, so this was a bit more of a challenge than usual.  I had a few ideas in mind, thinking that rye or bourbon would be good bases to start with, but when I started tasting some of the combinations, I decided the flavour profiles were a bit too fall-like.   I ended up breaking out the (new to the liquor cabinet) bottle of Del Maguey Crema de Mezcal — a bit of an indulgence, but really tasty.  What I ended up with was something quite refreshing with a hint of the round nut flavours in the background playing off the smoky notes of the mezcal, brightened up with some citrus.

Perfect for when the weather warms up, or when you’re just wishing it does! Try it and see if you like it!

The Mexican Standoff

• 1.5 oz. Crema de Mezcal
• 0.5 oz. Nocino
• 0.5 oz. Lemon juice
• 0.5 oz. Blood orange juice
• 0.25 oz. Frangelico
• 2 dashes Angostura bitters

Shake with ice, Strain into a glass filled with crushed or cracked ice.  Garnish with a blood orange twist.