This pork-centric cocktail, created for Pigtail in Chicago, is a love letter to Ibérico ham, once embargoed in the United States. Miguel Lancha, the bar director for José Andrés Group, designed the cocktail around the buttery cured pork by using Del Maguey’s Ibérico mezcal, which is flavored with Ibérico ham during its third distillation, alongside sweet vermouth and amontillado sherry.
Andrés & Cooper
Miguel Lancha | Chicago
Ingredients
Serving: 1
- 3/4 ounce mezcal, preferably Del Maguey Ibérico
- 3/4 ounce sweet vermouth, preferably Yzaguirre 1884 Gran Reserva
- 3/4 ounce amontillado sherry, preferably Lustau
- 1/2 ounce Cynar
- 1 pinch kosher salt
Garnish: orange peel (expressed and discarded), 2 black Kalamata olives, 2 slices Ibérico de Bellota ham
Directions
- Combine all ingredients in a mixing glass with ice, and stir for about 30 to 40 rotations.
- Strain into a double Old-Fashioned glass with a large ice cube.
- Express an orange peel on top of the drink and discard the peel.
- Garnish with a cocktail pick with 2 olives and 2 thin slices of ham.