Smoke & Mirrors Recipe
The Producer Ensamble mezcal, fernet, Ardbeg, vanilla syrup, chocolate mole bitters
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Ingredients
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Cocktail
Optional finishing
Method
Prep (optional rim & garnish)
Optional rim
If using a rim, lightly dampen the edge of a chilled rocks glass with a cut orange wedge, then dip the rim into a shallow plate containing smoked salt or finely grated toasted cacao. Set the glass in the freezer or refrigerator to chill while you build the cocktail.
Prepare garnish
Cut an orange twist about 2–3 inches long and set aside. If you plan to flame the orange peel, have it ready next to the prepared glass.
Build & mix
Combine spirits and syrups
In a mixing glass add 2 oz The Producer Ensamble mezcal, 0.5 oz fernet, 0.25 oz Ardbeg, and 0.5 oz vanilla syrup.
Add bitters
Add 3 dashes of chocolate mole bitters to the mixing glass.
Ice and stir
Fill the mixing glass with plenty of ice and stir briskly for 30–45 seconds (about 20–30 good turns) until the mixture is well chilled and slightly diluted. The goal is clear, well-chilled liquid rather than aeration.
Strain
Discard any ice or chill from the prepared rocks glass and place a single large ice cube or sphere in the glass. Double-strain the cocktail from the mixing glass into the chilled rocks glass over the large ice cube.
Finish & serve
Expressed oils
Express the orange twist over the drink by holding it with the outside (peel) facing down and giving it a firm pinch so oils spray across the cocktail. Optionally, quickly flame the expressed peel over the drink and then drop the twist into the glass.